In a food processor, combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, cumin, kosher salt, and black pepper. Pulse to combine, then process continuously while streaming in 2 tablespoons olive oil. Scrape down the sides as needed.

Adjust texture and seasoning

If the hummus is too thick, add cold water or reserved chickpea liquid 1 tablespoon at a time until desired creamy consistency is reached (about 1–2 tablespoons). Taste and adjust salt, lemon, or cumin as desired. Process again for 20–30 seconds to fully emulsify.

Finish

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

Vegetable Crudités

Wash all vegetables thoroughly. Peel carrots and cut into 3–4 inch sticks. Core and seed red bell pepper and slice into strips roughly the same length as the carrots. Halve the cucumber lengthwise, scoop seeds if watery, then slice into sticks. Trim celery and cut into sticks. Arrange the vegetables on a serving platter around the hummus bowl.

Flatbread

Preheat a skillet or grill pan over medium-high heat. Lightly brush each flatbread with olive oil and sprinkle with a little sea salt if using. Warm each flatbread for 30–45 seconds per side until pliable and lightly charred; alternatively, warm in a 375°F (190°C) oven for 4–6 minutes. Cut warmed flatbreads into halves or wedges and arrange on the platter.

Garnish & Serving

Drizzle 1 tablespoon extra virgin olive oil over the hummus. Sprinkle smoked paprika across the top and scatter toasted pine nuts or sesame seeds and chopped parsley if using. Place the hummus bowl at the center of the platter surrounded by the vegetable sticks and flatbread wedges.

Serve immediately at room temperature. Leftover hummus can be refrigerated in an airtight container for up to 4 days.