Classic Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain and reserve 3 tablespoons of the liquid (aquafaba). Optionally peel skins for an ultra-smooth hummus by gently rubbing chickpeas between your fingers or a clean kitchen towel and removing loose skins. Rinse briefly and drain.

Place the 2 cups cooked chickpeas and the reserved 3 tablespoons aquafaba into the bowl of a food processor.

Add 1/2 cup tahini and 3 tablespoons fresh lemon juice to the processor with the chickpeas. Process on medium speed for about 30 seconds until mixture begins to emulsify and lighten in color.

Add 2 peeled garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the food processor. Process for 1 minute, stopping to scrape down the sides with a spatula as needed.

With the processor running, add 2 tablespoons cold water (or more, a teaspoon at a time) until the hummus reaches a creamy, spreadable consistency (about 15–30 seconds additional). Taste and adjust seasoning: add more salt, lemon, or garlic if desired.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon smoked paprika or sumac, and scatter 1 tablespoon chopped fresh parsley if using.

Serve immediately with pita, vegetables, or crackers, or refrigerate in an airtight container for up to 5 days. Bring to room temperature and stir before serving if chilled.