Hummus Recipe

Rinse and peel (optional)

Drain and rinse the canned chickpeas under cold water. For extra-silky hummus, optionally blanch the chickpeas in boiling water for 1 minute and slip off loose skins by pinching each chickpea between thumb and forefinger; this step is optional but yields smoother texture.

Measure and stir the tahini so it is smooth and pourable. Juice the lemons and peel the garlic.

Make tahini-lemon emulsion

In a food processor or high-speed blender, combine the tahini and fresh lemon juice. Blend 30–45 seconds until the mixture lightens in color and thickens slightly. Scrape down sides.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and half of the salt to the tahini-lemon mixture. Pulse/blend until the garlic is finely incorporated, about 20–30 seconds.

Add chickpeas and emulsify

Add the drained chickpeas to the processor. With the machine running, slowly drizzle in 2 tablespoons of cold water and 2 tablespoons of olive oil. Blend for 1–2 minutes, stopping to scrape down the bowl as needed, until a thick paste forms.

Adjust texture and season

If the hummus is too thick or grainy, add additional cold water, 1 tablespoon at a time, blending between additions until you reach a smooth, spoonable consistency (typically 1–3 more tablespoons). Add the remaining 1 tablespoon olive oil, the remaining salt, and the black pepper. Blend again 20–30 seconds and taste, adjusting lemon, salt, or cumin to preference.

Transfer hummus to a shallow bowl and use the back of a spoon to create a small well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the surface, sprinkle paprika, chopped parsley, and toasted pine nuts if using.

Serve immediately with pita, vegetables, or cover and refrigerate. Hummus will firm slightly when chilled; bring to room temperature 10–15 minutes before serving if desired. Keeps in an airtight container in the refrigerator for up to 5 days.