Hummus Recipe

Prep chickpeas

If using canned chickpeas, drain and rinse them well. For extra-smooth hummus, optionally remove skins by pinching each chickpea between thumb and forefinger (about 2–3 minutes).

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and 1/2 teaspoon salt. Process on high until a coarse paste forms (about 30–45 seconds).

Adjust texture

With the processor running, stream in 2 tablespoons cold water and 2 tablespoons olive oil. Continue processing another 45–90 seconds until very smooth and creamy. Stop and scrape down the bowl once or twice to ensure even consistency. If too thick, add up to 1 more tablespoon cold water, 1 tablespoon at a time, to reach desired creaminess.

Taste and season

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. Transfer hummus to a shallow serving bowl and smooth the surface with the back of a spoon. Make a small well in the center for the oil.

Garnish

Drizzle 1 tablespoon olive oil into the well and sprinkle smoked paprika over the top. Optionally add a few whole chickpeas or chopped parsley for presentation.

Preheat oven to 375°F (190°C). Lightly brush both sides of each pita with 1 tablespoon olive oil (divide evenly) and sprinkle with 1/4 teaspoon sea salt, gently pressing salt into the surface.

Place pitas on a baking sheet in a single layer and warm in the oven for 6–8 minutes until heated through and slightly crisp at the edges. Alternatively, warm pitas on a hot skillet over medium heat for 1–2 minutes per side. Keep warm wrapped in a clean towel until serving.

If fresh yucca is used: peel and slice very thinly (1/16–1/8 inch) using a sharp knife or mandoline. If frozen yucca is used, thaw and pat dry thoroughly with paper towels.

For frying: heat 1/2 inch of neutral oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry yucca slices in batches, turning occasionally, until golden and crisp, about 2–3 minutes per side. Drain on paper towels and season immediately with 1/4 teaspoon sea salt. For roasting (healthier option): toss yucca slices with 2 tablespoons oil, spread in a single layer on a parchment-lined baking sheet, roast in the 375°F (190°C) oven for 12–18 minutes, flipping once, until crisp and golden. Season with 1/4 teaspoon sea salt.

Cool slightly so chips crisp up, then transfer to a serving bowl or plate alongside the hummus and warm pita.