Hummus Recipe
Chickpeas with sesame sauce, lemon juice, & olive oil.
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Ingredients
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Hummus Base
Garnish & Serving
Method
Hummus Base
Prepare chickpeas
If using canned chickpeas, drain them, reserving 1/4 to 1/2 cup of the canning liquid. Rinse briefly under cold water and let drain. If you prefer ultra-smooth hummus, remove skins by gently rubbing chickpeas between your fingers or in a towel—this step is optional but yields a creamier result.
Combine tahini and lemon
In a food processor, add the tahini and fresh lemon juice. Process for 30–60 seconds until the mixture becomes pale and slightly whipped; this helps avoid a grainy texture later.
Add garlic and seasoning
Add the peeled garlic clove, ground cumin, and about half of the salt to the whipped tahini-lemon mixture. Process 15–30 seconds to incorporate and mellow the raw garlic.
Add chickpeas
Add the drained chickpeas to the processor. Pulse several times, then process continuously for about 1 minute. Stop and scrape down the bowl as needed.
Adjust texture
With the processor running on low, slowly drizzle in the 3 tablespoons of olive oil and 2 tablespoons of cold water or reserved chickpea liquid. Continue processing 1–2 minutes until very smooth. If the hummus is too thick or grainy, add up to 2–4 additional tablespoons of reserved chickpea liquid or water, 1 tablespoon at a time, processing between additions, until your desired silkiness is reached.
Garnish & Serving
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well or swirl pattern in the center.
Drizzle the 1 tablespoon of extra-virgin olive oil over the top. Sprinkle paprika or Aleppo pepper across the surface, then scatter the chopped parsley and toasted pine nuts if using.
Serve immediately with warm pita bread pieces or assorted fresh vegetables. Hummus can be refrigerated in an airtight container for up to 4–5 days; bring to room temperature and stir before serving.