Rob's Hummus Recipe

Prep chickpeas

Drain canned chickpeas, reserving up to 1/4 cup of the liquid. For extra-silky hummus, optionally rub chickpeas between a clean towel or between your fingers to remove loose skins, then discard the skins.

Roast garlic (if not pre-roasted)

If you do not have pre-roasted garlic cloves, roast one small head of garlic: slice top to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast at 400°F (200°C) for 35–40 minutes until soft. Cool and squeeze out 4 cloves. If already roasted, proceed.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice. Process 30–45 seconds until smooth and slightly lightened in color. This step emulsifies the tahini for creamier texture.

Add garlic and seasonings

Add roasted garlic cloves, ground cumin, kosher salt, and black pepper to the tahini-lemon mixture. Pulse briefly to incorporate.

Add chickpeas and olive oil

Add the drained chickpeas and 1/4 cup extra virgin olive oil to the processor. Process 1 minute, then scrape down the sides. Continue processing until mixture is thick and mostly smooth (1–2 minutes).

Adjust texture

With the processor running, add up to 1/4 cup reserved chickpea liquid or cold water in a slow stream until the hummus reaches desired silky, spreadable consistency. Taste and adjust salt, lemon, or cumin as needed.

Final whip

Process another 30 seconds to 1 minute to fully emulsify. Transfer hummus to a shallow serving bowl, creating a shallow well in the center for oil and toppings.

If using oil-packed sun-dried tomatoes, finely dice them and mix with 2 tablespoons extra virgin olive oil and the lemon zest. This makes 'sun-dried tomato jewels' that are glossy and spoonable. Stir in chopped parsley, reserving a pinch for final garnish.

Spoon the sun-dried tomato mixture into small clusters (jewels) and set aside until plating.

Drizzle 2 tablespoons of good-quality olive oil into the well of the hummus. Sprinkle smoked paprika lightly over one side for color if using.

Top the hummus with the sun-dried tomato jewels in small mounds around the well and scatter the remaining chopped parsley over the top.

Prepare naan

Cut each naan into 1/2-inch wide strips (like sticks). Pat strips dry with a paper towel to remove any surface moisture.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy; if you do not have one, test with a small piece of bread — it should brown in ~30 seconds.

Fry the strips

Fry naan strips in batches, being careful not to overcrowd the pot. Fry 1–2 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Season

While still hot, sprinkle naan sticks with fine sea salt. Allow to cool slightly; they will crisp further as they cool.

Spoon hummus into a shallow serving bowl, creating a shallow well. Drizzle with reserved olive oil and add smoked paprika if desired. Place sun-dried tomato jewels and parsley on top as described above.

Arrange crispy naan sticks around the bowl or serve in a separate basket. Serve immediately so naan stays crisp. Leftover hummus can be refrigerated up to 3–4 days; bring to room temperature before serving.