If using canned chickpeas and you want extra-smooth hummus: bring the drained chickpeas and 1/2 teaspoon baking soda to a small pot with water to cover, simmer gently 10–15 minutes, then drain and cool slightly. Alternatively, skip this step and proceed with drained canned chickpeas.

In the bowl of a food processor, combine tahini and lemon juice. Process for 30 seconds to 1 minute until the tahini lightens in color and becomes whipped — this helps create a creamier hummus.

Add the garlic cloves, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Process 15–20 seconds to incorporate and slightly grind the garlic.

Add the drained chickpeas to the food processor along with 2 tablespoons olive oil. Process for 30–45 seconds. Scrape down the sides of the bowl with a spatula.

With the processor running, add cold water (or reserved chickpea liquid) 1 tablespoon at a time, processing 20–30 seconds between additions, until the mixture reaches your desired consistency. You will likely use about 2–3 tablespoons. Continue processing for 1–2 minutes for a very smooth texture.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as needed. If hummus seems thick, add another tablespoon of water or olive oil and process briefly to combine.

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

Garnish & Serve

Drizzle 2 tablespoons extra-virgin olive oil over the center of the hummus, allowing some oil to pool in the well.

Sprinkle smoked paprika or sumac evenly over the surface and scatter chopped parsley and toasted pine nuts (if using) on top.

Serve immediately with warm pita wedges. Hummus can be stored in an airtight container in the refrigerator for up to 4 days — bring to room temperature before serving for best flavor and texture.