Houmus Recipe

Drain and reserve liquid

Open canned chickpeas and pour into a colander. Reserve 1 cup of the canning liquid (aquafaba) into a measuring cup; drain the chickpeas and set them aside.

Prepare garlic

Peel the garlic cloves and lightly crush with the side of a knife to help release flavor.

In a medium bowl, whisk together 1/2 cup tahini, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons warm water, and 1 teaspoon fine salt until smooth. The mixture may thicken initially; continue whisking and add small additional teaspoons of warm water if needed to reach a pourable, creamy consistency (about the thickness of heavy cream).

Add the drained chickpeas, prepared tahini sauce (from previous step), 2 peeled garlic cloves, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground black pepper to a food processor or high-speed blender.

Pulse the mixture several times to break down the chickpeas, then process continuously. While the machine runs, slowly stream in up to 1/2 to 1 cup of the reserved chickpea liquid (aquafaba) to reach your desired texture. Start with 1/4 cup and increase as needed — aim for a smooth, silky consistency. Stop and scrape down the bowl as needed to ensure even blending.

Taste and adjust seasoning: add more salt (up to 1/4 teaspoon more), lemon juice (1/2 tablespoon at a time), or cumin if desired. Process briefly to incorporate any adjustments.

Transfer houmus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1/2 teaspoon paprika, and scatter 2 tablespoons chopped fresh parsley across the surface.

Serve immediately with warm pita, crudités, or store airtight in the refrigerator for up to 4 days. If refrigerated, bring to room temperature and stir before serving; you may thin with a teaspoon or two of water or olive oil if it firms up.