Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain the can and reserve 3–4 tablespoons of the aquafaba (liquid). Rinse the chickpeas under cold water to remove canning liquid. For an extra-silky hummus, optionally remove skins by gently rubbing chickpeas between your fingers; this is optional but improves texture.

Peel and lightly crush the garlic clove with the flat side of a knife to release flavor.

Combine tahini and lemon

In the bowl of a food processor, add the tahini and all the lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes slightly whipped. This step mellows the raw sesame flavor and creates a creamier final hummus.

Add garlic and seasoning

Add the crushed garlic, ground cumin, 2 teaspoons of the salt, and the black pepper to the tahini-lemon mixture. Pulse a few times to incorporate.

Add chickpeas and olive oil

Add the drained chickpeas and 2 tablespoons of olive oil to the processor. Process for 1 minute, then stop and scrape down the sides with a spatula.

Adjust texture

With the processor running on medium, slowly add the reserved aquafaba or water, 1 tablespoon at a time, until the hummus reaches your desired creaminess (about 2–3 tablespoons). Continue processing for another 1–2 minutes to achieve a very smooth texture. If needed, add the remaining 1 teaspoon salt to taste and pulse to combine.

Taste and adjust: sample and adjust seasoning — more lemon for brightness, more salt to taste, or a little more cumin if desired.

Transfer the hummus to a serving bowl. 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 with paprika, and scatter chopped parsley and toasted pine nuts as desired.

Serve immediately with pita bread, vegetable crudités, or store covered in the refrigerator for up to 4–5 days. Bring to room temperature and stir before serving if chilled.