Hummus Recipe

Optional: For creamier hummus using dried chickpeas

If starting from dried chickpeas (not canned): soak 1 cup dried chickpeas in cold water overnight. Drain, place in a pot with enough fresh water to cover by 2 inches and add 1/2 tsp baking soda. Bring to a boil, then reduce heat and simmer 45–75 minutes until very tender and some skins start to split. Drain and reserve 2 tablespoons cooking liquid (or aquafaba) and proceed. Use 2 cups cooked chickpeas in the recipe.

If using canned chickpeas: drain and rinse 2 cups (about one 15-oz can). For smoother texture, remove a few skins by rubbing chickpeas between your hands or pinching each—this step is optional but yields silkier hummus. Reserve 1–2 tablespoons of the can liquid (aquafaba) if desired.

Whip tahini and lemon

In a food processor or high-powered blender, combine 1/4 cup tahini and 3 tablespoons fresh lemon juice. Process 20–30 seconds until the mixture lightens in color and becomes creamy (this step helps make a silkier hummus).

Add 2 peeled garlic cloves, 1/2 teaspoon ground cumin, and 1 teaspoon fine sea salt to the tahini-lemon mixture. Pulse to combine and break down the garlic (10–15 seconds).

Add the drained chickpeas and 2 tablespoons extra-virgin olive oil to the processor. Process 30–60 seconds until the mixture starts to come together. Stop and scrape down the bowl as needed.

With the processor running, add 2 tablespoons reserved aquafaba or cold water through the feed tube (or 1–2 tablespoons at a time) until the hummus becomes very smooth and spreadable. Continue processing 1–2 minutes for maximum creaminess, scraping sides once or twice.

Taste and adjust seasoning: add more salt, lemon juice, or a splash of olive oil if needed. If too thick, blend in additional cold water or reserved liquid 1 tablespoon at a time until desired consistency is reached.

Transfer 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 1/4 teaspoon smoked paprika or sumac, and scatter chopped parsley if using.

Serve immediately with pita bread, fresh vegetables, or store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best flavor.