If you want extra-smooth hummus, remove skins from chickpeas by gently rubbing them between your fingers or in a clean towel; this is optional. Rinse and drain the canned chickpeas well.

Blend tahini and lemon

In a food processor, combine tahini and fresh lemon juice and process for 30 seconds to 1 minute until slightly whipped and lighter in color. This step helps create a creamier hummus.

Add remaining ingredients

Add the drained chickpeas, garlic cloves, olive oil, ground cumin, and salt to the food processor. Process for 1 minute. Scrape down the sides with a spatula.

Adjust texture

With the processor running, add cold water one tablespoon at a time until the hummus reaches a smooth, spreadable consistency (about 2–3 tablespoons). Continue processing another 30–45 seconds for very smooth hummus.

Taste and adjust seasoning with more salt, lemon, or cumin as needed. Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center, drizzle with 1 tablespoon olive oil and sprinkle smoked paprika on top. Set aside.

Toasted Pita & Chips

Preheat oven to 400°F (200°C).

If using pita: cut each pita into 6–8 wedges. Toss pita wedges with 1 tablespoon olive oil and 1/2 teaspoon coarse salt on a baking sheet in a single layer. If using whole flatbreads, brush lightly with oil and cut into pieces after toasting.

If using store-bought tortilla or pita chips instead, skip to serving or warm them for 3–4 minutes at 350°F if desired.

Bake pita wedges for 8–12 minutes, turning once midway, until golden and crisp. Allow to cool slightly; chips will crisp further as they cool.

Mixed Vegetables & Accents

Prepare vegetables: slice cucumbers, halve cherry tomatoes, thinly slice radishes, cut carrots into sticks or matchsticks, and slice red bell pepper into strips.

Arrange the vegetables attractively around the hummus bowl on a large platter. Add kalamata olives in a small pile and scatter chopped parsley over some vegetables for freshness.

Place lemon wedges on the platter for guests to squeeze over vegetables or pita.

Assembly & Serving

Place the hummus bowl in the center of a large serving platter. Surround it with toasted pita wedges (or chips) and the arranged vegetables. Sprinkle optional toasted pine nuts or chopped pistachios over the hummus and dust lightly with sumac if using. Add pickled vegetables to one section of the platter if desired.

Serve immediately at room temperature. Encourage guests to dip vegetables and pita into the hummus and finish bites with a squeeze of lemon.