Hummus Recipe

Prepare chickpeas (optional step if you want smoother hummus)

If you prefer extra-smooth hummus, remove skins by rubbing the drained chickpeas between your hands or gently pinching each. This step takes 5–7 minutes but yields a silkier texture. Otherwise proceed with whole chickpeas.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, kosher salt, and black pepper.

With the processor running, drizzle in 3 tablespoons olive oil and 3 tablespoons cold water. Process for 1–2 minutes until the mixture becomes creamy. Scrape down the sides and continue processing in 20–30 second bursts, adding an additional tablespoon of water or olive oil if needed, until you reach a smooth, spreadable consistency (about 2–4 minutes total).

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired.

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

Finely chop the pitted olives and place them in a small bowl. Add rinsed capers, minced garlic, lemon juice, chopped parsley, and 1 tablespoon olive oil.

Stir to combine into a chunky mixture. Taste and season with freshly ground black pepper; no additional salt is usually needed because of brined olives and capers. If you prefer a smoother tapenade, pulse briefly in a small food processor (3–4 short pulses).

Set the tapenade aside at room temperature to let flavors meld while you prepare pita chips and vegetables.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.

Cut each pita into 6–8 triangles. Toss pita triangles with 2 tablespoons olive oil, sea salt, and optional 1/4 teaspoon ground cumin until evenly coated.

Arrange pita pieces in a single layer on the prepared baking sheet and bake 8–12 minutes, turning once, until golden brown and crisp. Remove and cool on a rack.

Thinly slice radishes and cucumbers. Trim and cut carrots into sticks if not already prepared.

Spoon a generous layer of hummus into the center of a serving plate or shallow bowl. Smooth the surface and create a small well in the middle.

Spoon 2–3 tablespoons of olive tapenade into the well created in the hummus, leaving some tapenade to scatter around the plate if desired.

Arrange sliced radishes, cucumber slices, and carrot sticks around the hummus for dipping and visual contrast.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus, sprinkle smoked paprika across the surface, scatter parsley leaves, and finish with 1 teaspoon lemon zest for brightness.

Serve immediately with warm or room-temperature pita chips.