Hummus Recipe

Optional peeling

If you used canned chickpeas and want ultra-smooth hummus, gently rub the drained chickpeas between your fingers or between two towels to remove loose skins; discard skins. If using home-cooked chickpeas, you can also peel a portion for extra creaminess.

Reserve 2 tablespoons of the cooking liquid (if home-cooked) or aquafaba (liquid from canned chickpeas). Drain the rest of the chickpeas and set aside 2 cups measured.

In a food processor, combine the tahini and fresh lemon juice. Process for 30–60 seconds until mixture whitens and becomes slightly thicker — this step helps create a light, creamy emulsion.

Scrape down the bowl, then add the olive oil and peeled garlic cloves. Process another 20–30 seconds to incorporate and slightly puree the garlic.

Add the drained chickpeas, reserved 2 tbsp cooking liquid/aquafaba, salt, ground cumin (if using) and black pepper to the tahini mixture.

Process on high, pausing to scrape down the sides as needed, until a thick paste forms (about 1 minute). If mixture is too thick or grainy, add up to 2–4 tablespoons additional reserved liquid or cold water, 1 tablespoon at a time, processing between additions, until you reach a creamy, spreadable consistency (smooth but dense).

Taste and adjust seasoning: add more salt, lemon juice (½–1 tbsp), or cumin if desired and pulse to combine.

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

Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle with paprika and chopped parsley. Serve at room temperature with pita, veggies, or as desired.

Store leftover hummus in an airtight container in the refrigerator for up to 4–5 days; press plastic wrap directly on the surface to minimize drying.