Hummus Recipe

Drain and rinse

If using canned chickpeas, drain them into a bowl and reserve 3 tablespoons of the can liquid (aquafaba). Rinse the chickpeas under cold water and drain well. If using home-cooked chickpeas, use the cooking liquid or plain water; measure 3 tablespoons for the mixture and drain the rest.

Optional step for smoother hummus: remove skins by gently rubbing chickpeas between your fingers or between two clean kitchen towels; this takes 5–10 minutes but yields a silkier texture.

Initial mixing

In a food processor, combine the tahini and fresh lemon juice. Process for 30 seconds to 1 minute, scraping down the bowl as needed. This step aerates the tahini and prevents a bitter, separated texture.

Add garlic and seasonings

Add the peeled garlic clove, ground cumin, half of the salt, and a pinch of black pepper to the tahini-lemon mixture. Process another 20–30 seconds until garlic is broken down.

Incorporate chickpeas

Add the drained chickpeas to the food processor and process for 1 minute. Stop and scrape down the sides. Continue processing until the mixture is thick and somewhat smooth (about 1–2 minutes more).

Adjust texture with liquid and oil

With the machine running on low, drizzle in the reserved 3 tablespoons chickpea liquid (or aquafaba) and 2 tablespoons olive oil. Continue processing for another 30–60 seconds until the hummus is creamy and spreadable. If it’s too thick, add up to 1–2 additional tablespoons of water or aquafaba, 1 tablespoon at a time, processing between additions, until desired consistency is reached.

Final seasoning

Taste and adjust salt, lemon, or cumin as needed. If you want a brighter flavor, add an additional 1/2 tablespoon lemon juice. If more garlic is desired, mince and add a little more and pulse again.

Spoon hummus into a shallow bowl and use the back of the spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle the paprika (or smoked paprika) and chopped parsley if using.

Serve at room temperature with pita, fresh vegetables, or use as a sandwich spread. Refrigerate leftovers in an airtight container for up to 4–5 days.