Hummus Recipe

Prep the chickpeas

Drain canned chickpeas, reserving 2–4 tablespoons of the canning liquid. Rinse briefly under cold water if desired and drain well.

Blend base ingredients

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and salt. Pulse several times to break down the chickpeas into a coarse mixture.

Emulsify and smooth

With the processor running, stream in 3 tablespoons olive oil. Add 1–2 tablespoons of reserved chickpea liquid or ice water, then continue processing until the hummus becomes very smooth and creamy, scraping down the bowl as needed. If too thick or gritty, add additional liquid 1 teaspoon at a time until desired consistency is reached (total liquid should be about 2 tablespoons). Taste and adjust salt, lemon, or cumin to preference.

Optional extra-silky method

For ultra-smooth hummus, peel a few chickpeas by pinching them between fingers to remove skins before blending, or add an additional tablespoon of ice water and process for another 30–60 seconds.

Transfer the hummus to a shallow 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 smoked paprika (or Aleppo pepper), chopped parsley, and toasted pine nuts if using.

Serve immediately with pita, fresh vegetables, or store tightly covered in the refrigerator for up to 4 days. Bring to room temperature and stir before serving if chilled.