Hummus Recipe

Prep chickpeas

If you prefer ultra-smooth hummus, peel the chickpeas: pinch each between thumb and forefinger to slip off skins. Otherwise use as-is. Reserve 2–4 tablespoons of the drained can liquid (aquafaba) before discarding remaining liquid.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process 30–45 seconds until the mixture lightens in color and becomes slightly fluffy — this step improves creaminess.

Add garlic and seasoning

Add the peeled garlic cloves, ground cumin, and about half the salt to the tahini-lemon mixture. Process again until garlic is finely chopped and integrated, about 20–30 seconds.

Add chickpeas and liquid

Add the drained chickpeas to the processor. With the machine running, drizzle in 2 tablespoons of olive oil and 2–4 tablespoons of cold water or reserved aquafaba to help the mixture emulsify. Process for 1–2 minutes, stopping to scrape down the sides every 20–30 seconds.

Adjust texture and seasoning

Continue processing, adding up to another 2 tablespoons of water or aquafaba as needed to reach a smooth, spreadable texture. Taste and add remaining salt and black pepper, processing briefly to combine. If hummus tastes slightly bitter from tahini, add a small pinch of sugar or an extra teaspoon of lemon juice to balance.

Finish with oil

With the processor on low, stream in the remaining 1 tablespoon olive oil for a silkier mouthfeel. Final consistency should be smooth and creamy.

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

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle the paprika evenly, then scatter chopped parsley and toasted pine nuts (if using) over the surface.

Serve immediately with warm pita, flatbread, or fresh vegetables. Leftover hummus will keep refrigerated in an airtight container for up to 4 days; the surface may darken slightly—stir before serving.