Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them well under cold water. For extra-silky hummus, reserve 2 tablespoons of the liquid from the can (aquafaba) and reduce the amount of added cold water accordingly.

Blend base

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, fine salt and black pepper. Pulse until roughly combined (about 20–30 seconds).

Emulsify

With the motor running, slowly drizzle in the 2 tablespoons of olive oil and the 2 tablespoons of cold water (or reserved aquafaba) through the feed tube. Continue processing for 1–2 minutes, stopping to scrape down the sides as needed, until the mixture is very smooth and creamy. If the hummus is too thick, add additional water, 1 tablespoon at a time, until desired consistency is reached.

Adjust seasoning

Taste and adjust salt, lemon, or cumin to preference. If garlic is too sharp, let hummus rest for 10–15 minutes to mellow.

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

While hummus rests, place halved cherry tomatoes in a small bowl. Toss with 1 tablespoon olive oil, 1/2 tablespoon red wine vinegar (or lemon juice), chopped parsley, 1/4 teaspoon sumac (or smoked paprika), and 1/4 teaspoon sea salt. Let sit for 5–10 minutes to macerate so tomatoes release some juices and flavor.

If using toasted pine nuts or almonds, lightly toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and golden. Cool slightly.

Spoon the marinated cherry tomatoes and any accumulated juice into the well on top of the hummus.

Drizzle 1 tablespoon extra-virgin olive oil around the hummus and over the tomatoes. Sprinkle paprika or extra sumac over the surface for color and flavor.

Scatter the toasted nuts and remaining chopped parsley over the top. Serve immediately with warm pita bread or vegetable sticks for dipping.

Leftover hummus can be stored in an airtight container in the refrigerator for up to 4–5 days.