Hummus Recipe

Prepare chickpeas (if using canned)

Drain the canned chickpeas into a fine-mesh sieve and reserve about 2 tablespoons of the aquafaba (the canning liquid). Rinse the chickpeas lightly under cold water and let them drain well. If you prefer extra-smooth hummus, pinch and remove a few of the loose skins from the chickpeas.

Blend base

In a food processor, combine the drained chickpeas (1.5 cups), tahini (1/2 cup), lemon juice (3 tbsp), garlic cloves (2), ground cumin (1/2 tsp) and fine sea salt (3/4 tsp). Pulse to start breaking the ingredients down for about 20–30 seconds.

Emulsify

With the food processor running, drizzle in the olive oil (2 tbsp) followed by the reserved aquafaba (2 tbsp). Continue processing for 1–2 minutes until the mixture becomes smooth and creamy. Stop and scrape down the sides as needed. If the hummus is too thick or the blades struggle, add cold water 1 tablespoon at a time and process until you reach a spreadable, silky consistency (use up to 1 tbsp additional water).

Adjust seasoning and texture

Taste and adjust salt, lemon, or cumin as desired. If you want a brighter lemon flavor, add additional lemon juice 1 teaspoon at a time. If a nuttier tahini flavor is desired, add up to 1 tablespoon more tahini and blend again.

Plate and garnish

Spoon the hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle a little extra-virgin olive oil over the top (about 1 tsp), sprinkle the finely chopped parsley (2 tbsp) evenly over the surface, and dust with paprika (1/2 tsp). If using, scatter toasted pine nuts (1 tbsp) on top.

Serve

Serve immediately with pita, vegetables, or store covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best flavor and texture.