Hummus Recipe

Prep chickpeas

Place 2 cups drained canned chickpeas in a fine mesh sieve and run under warm water to remove canning liquid. If time allows, peel skins for extra-smooth hummus by gently rubbing between fingers; this is optional.

In a food processor, combine chickpeas, 1/2 cup tahini, 3 tbsp fresh lemon juice, 2 garlic cloves, 2 tbsp extra-virgin olive oil, 1 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper, and 3 tbsp reserved aquafaba (or water).

Process on high for 1 minute, then stop and scrape down the bowl. Continue processing in 20–30 second bursts, adding up to 1–2 tbsp more aquafaba/water if needed, until hummus is very smooth and creamy (2–3 minutes total processing). Taste and adjust salt, lemon, or garlic.

Transfer hummus to a shallow serving bowl and smooth the surface with the back of a spoon, creating a shallow well in the center for garnishes.

In a small saucepan over low heat, warm 1/4 cup neutral oil until shimmering but not smoking (about 2–3 minutes). Remove from heat and stir in 1 tsp crushed red pepper flakes, 1/4 tsp smoked paprika, and 1/8 tsp kosher salt. Let sit 5 minutes to infuse; oil will continue to darken. Strain if desired for a clear oil, or leave flakes for texture.

Pat 1 cup rinsed chickpeas very dry with paper towels. Heat 1/4 cup neutral oil in a small heavy skillet over medium-high heat until shimmering. Test with a single chickpea — it should sizzle immediately.

Carefully add chickpeas in a single layer and fry, stirring or shaking pan occasionally, until they are deeply golden and crisp, 6–8 minutes. Add 12 fresh curry leaves to the pan for the last 45–60 seconds to crisp them; they will blister quickly. If using turmeric, sprinkle 1/4 tsp over chickpeas in the last minute and stir to coat.

Using a slotted spoon, transfer chickpeas and curry leaves to a paper-towel lined plate. Immediately season with 1/2 tsp fine sea salt. Let cool slightly; chickpeas will continue to crisp as they cool.

Spoon reserved chili oil over the hummus, concentrating some oil into the central well. Drizzle 1 tbsp extra-virgin olive oil around if desired.

Scatter the fried chickpeas and crisped curry leaves over the hummus. Sprinkle chopped parsley or cilantro if using.

Serve immediately with choice of 6 warm naan pieces or tortilla chips. Hummus can be chilled for up to 3 days; keep fried chickpeas separate and re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.