Classic Hummus Recipe

Prepare tahini-lemon emulsion

In a food processor or high-speed blender, combine the tahini and lemon juice. Blend for 30–45 seconds until the mixture becomes lighter in color and slightly whipped. This step prevents the hummus from becoming grainy.

Add garlic and seasoning

Add the peeled garlic clove, ground cumin, and 1/2 teaspoon of the salt to the tahini-lemon mixture. Pulse briefly to incorporate and break down the garlic (about 10–15 seconds).

Incorporate chickpeas

Add the drained cooked chickpeas to the processor. With the motor running, pour in the 2 tablespoons olive oil and 2 tablespoons of cold water. Process for 60–90 seconds until a thick paste forms. Stop and scrape down the bowl as needed.

Adjust texture

If the hummus is too thick or grainy, add the remaining 1 tablespoon cold water (or up to 2 more tablespoons) a tablespoon at a time while processing, until smooth and creamy. Continue processing for another 30–60 seconds to achieve a silky texture.

Season to taste

Taste and add the remaining 1/4 teaspoon salt and the black pepper. Pulse briefly to combine. Adjust lemon, salt, or cumin as desired (add small increments and re-taste).

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle the 1 tablespoon olive oil over the surface, spoon the schug in a small line or dollop on top, and sprinkle the chopped parsley evenly across the hummus. If using, scatter the reserved whole chickpeas in the center and dust lightly with smoked paprika for color.

Serve immediately with warm pita, flatbread, or crudités. Leftover hummus can be refrigerated in an airtight container for up to 4 days; bring to room temperature and stir before serving.