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Ingredients
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Chickpea Base
Flavor & Emulsification
Seasoning
Garnish (optional)
Method
Chickpea Base
- 1
Prepare chickpeas
Drain canned chickpeas in a colander. Reserve 2–3 tablespoons of the canning liquid (aquafaba) and set aside; this helps adjust texture. For exceptionally smooth hummus, optionally remove and discard skins by gently rubbing chickpeas between your fingers or between two clean kitchen towels.
- 2
Place the drained chickpeas in the bowl of a food processor. If you removed skins, add the skinned chickpeas; if not, add the whole drained chickpeas.
Flavor & Emulsification
- 3
- 4
Add garlic and initial seasonings
Add the peeled garlic cloves, 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper to the processor. Pulse to roughly chop the garlic and incorporate the spices, about 10–15 seconds.
- 5
Combine chickpeas and emulsifier
With the processor running, add the drained chickpeas. While processing, drizzle in 2–3 tablespoons of extra-virgin olive oil and 2–3 tablespoons reserved aquafaba (or water) through the feed tube. Process for 1–2 minutes, stopping to scrape down the bowl as needed, until the mixture is smooth and creamy. If hummus is too thick or grainy, add more aquafaba or water 1 tablespoon at a time and process until desired texture is reached (total 2–5 tbsp).
Seasoning
- 6
Taste the hummus and adjust salt, lemon, and cumin as needed. If more brightness is desired, add up to 1 tablespoon additional lemon juice. For a silkier mouthfeel, add up to 1 tablespoon more olive oil and process another 15–30 seconds.
- 7
Garnish (optional)
- 8
Plate
Spoon hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.
- 9
Drizzle 1 tablespoon extra-virgin olive oil into the well, sprinkle 1/2 teaspoon paprika across the surface, scatter chopped parsley and toasted pine nuts if using. Serve with warm pita, vegetables, or crackers.