Classic Hummus Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas thoroughly under cold water. If you prefer an ultra-smooth hummus, pinch and discard any loose skins from the chickpeas or rub them between a towel and remove skins; this is optional but improves texture.

Combine tahini and lemon

In the bowl of a food processor, add the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture becomes pale and slightly whipped. This step helps make the tahini lighter and creamier.

Add garlic and seasoning

Add the peeled garlic clove, ground cumin, kosher salt, and ground black pepper to the food processor. Process for another 15–20 seconds to incorporate and puree the garlic into the tahini-lemon mixture.

Add chickpeas and blend

Add the drained chickpeas to the food processor. With the motor running, slowly pour in 2 tablespoons of olive oil and about 1/2 cup of the cold water. Process for 1 minute, then stop and scrape down the sides. Continue processing for 1–2 minutes until the mixture is fairly smooth.

Adjust texture

To reach your desired creaminess, with the processor running, add the remaining cold water in small increments (up to the full 1 cup) until the hummus reaches a smooth, spreadable consistency. For extra silkiness, add 2–3 ice cubes during processing and blend until smooth, then remove any melted ice (this chills and loosens the mixture). Taste and adjust seasoning—add more salt, lemon juice, or cumin if needed.

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

Drizzle 2 tablespoons of extra-virgin olive oil over the hummus. Sprinkle the paprika (or smoked paprika) across the surface, scatter the chopped parsley and toasted pine nuts (if using) over the top.

Serve immediately with warm pita wedges. Hummus can be chilled in an airtight container for up to 4 days; bring to room temperature and stir before serving. If too thick after refrigeration, stir in a little water or olive oil to loosen.