House Hummus Recipe

Prepare chickpeas

Drain canned chickpeas, reserving 2 tablespoons of aquafaba (the liquid) for later. Rinse chickpeas under cold water and, if you want an extra-silky texture, remove the loose skins by gently rubbing handfuls of chickpeas between your fingers and discarding skins.

Blend base

In a food processor, combine drained chickpeas, tahini, fresh lemon juice, garlic cloves, ground cumin and sea salt. Process until mixture becomes coarse and starts to come together (about 1–2 minutes).

Emulsify

With the processor running, slowly stream in 2 tablespoons extra-virgin olive oil, then add the reserved aquafaba and 2 tablespoons ice water. Continue processing until very smooth and creamy, scraping down the bowl as needed (2–3 minutes). If hummus is too thick or grainy, add additional aquafaba or ice water 1 teaspoon at a time until desired consistency is reached.

Adjust seasoning

Taste and adjust salt, lemon, or cumin as desired. For a brighter tang add another teaspoon of lemon juice; for more richness add another teaspoon of tahini or olive oil. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for toppings.

Drizzle 2 tablespoons extra-virgin olive oil into the well of the hummus. Sprinkle sumac evenly over the surface (about 1 teaspoon). If using, dust lightly with smoked paprika for color and a hint of smokiness. Finish with a scattering of finely chopped parsley (about 2 tablespoons).

Combine the diced cucumber, quartered grape tomatoes, finely diced red onion, chopped parsley and chopped mint (if using) in a bowl. Dress with 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon sea salt and a pinch of black pepper. Toss gently to combine and let sit for 5 minutes to meld flavors.

Taste and adjust seasoning. Transfer a spoonful or small bowl of the shirazi salad to the plate alongside the hummus.

Warm pita or flatbread and slice into wedges. Serve hummus topped with the olive oil, sumac, smoked paprika (optional), and parsley. Offer the shirazi salad and warm pita on the side for scooping. Leftover hummus keeps refrigerated in an airtight container for up to 5 days.