Humble Hummus Recipe

Prepare chickpeas (optional smoother texture)

For an ultra-smooth hummus, remove skins from chickpeas by gently rubbing them between your fingers or blanching briefly and pinching. This step is optional; proceed to next step if short on time.

Place drained chickpeas, tahini, lemon juice, garlic, cumin and kosher salt in a food processor bowl.

Initial blending

Pulse the mixture several times to break down the chickpeas, then run the processor continuously for about 30–45 seconds until a coarse paste forms.

Emulsify and adjust texture

With the processor running, slowly drizzle in 2 tablespoons olive oil. If the hummus looks too thick or grainy, add ice water 1 tablespoon at a time (up to 2 tablespoons) while processing until it reaches a smooth, spreadable consistency.

Taste and finish

Stop and taste. Adjust salt, lemon juice, or cumin to preference. Process briefly (10–15 seconds) after adjustments to incorporate.

Plate and garnish

Spoon the hummus into a shallow bowl, use the back of the spoon to create a small well in the center. Drizzle remaining 1 tablespoon olive oil over the top and sprinkle paprika for color.

If substituting pita for chips (+$1), preheat a grill pan or skillet over medium-high heat. Split pitas into halves if desired.

Season and grill

Brush pita surfaces lightly with 1 tablespoon olive oil mixed with oregano, garlic powder and 1/4 teaspoon salt. Place on the hot grill or skillet and cook 1–2 minutes per side, until grill marks appear and the pita is warmed through and slightly crisp at the edges.

Cut and serve

Remove from heat and cut each pita into wedges. Serve alongside the hummus bowl.

Arrange 3 cups of chips (or the grilled pita wedges) on the serving plate around the hummus. Serve immediately. Leftover hummus keeps in an airtight container refrigerated up to 4–5 days.