Hummus & Pimento Cheese Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse under cold water. For extra-smooth hummus, remove a few skins by pinching the chickpeas between your fingers (optional).

Blend base

In a food processor, combine drained chickpeas (1 cup), tahini (1/4 cup), lemon juice (3 tbs), garlic (1 clove), ground cumin (1/2 tsp) and 3/4 tsp kosher salt. Process until a coarse paste forms, scraping down the sides as needed (about 1 minute).

Emulsify

With the food processor running, slowly stream in 2 tablespoons cold water and 2 tablespoons olive oil until the mixture becomes smooth and creamy, about 30–60 seconds. If too thick, add additional water 1 teaspoon at a time until desired texture is reached.

Adjust seasoning

Taste and adjust salt, lemon, or cumin as desired. Transfer hummus to a shallow serving bowl, smooth the top with the back of a spoon, drizzle 1 teaspoon olive oil over the surface and sprinkle 1/4 tsp paprika for garnish.

Soften and mix

In a medium bowl, use a spatula to beat the softened cream cheese (1/4 cup) until smooth. Add mayonnaise (3 tbs) and mix until combined.

Fold in cheese and pimentos

Add the grated sharp cheddar (1 1/2 cups) and chopped roasted red pimentos (1/4 cup) to the bowl. Fold gently until evenly distributed. For a creamier texture, pulse briefly in a food processor (5–6 short pulses) — do not over-process; you want some texture.

Season

Stir in smoked paprika (1/4 tsp), black pepper (1/4 tsp), kosher salt (1/4 tsp) and hot sauce (1/2 tsp) if using. Taste and adjust seasoning.

Chill (optional)

For best flavor, cover and refrigerate the pimento cheese for 30 minutes to allow flavors to meld. Bring to room temperature for 10 minutes before serving if chilled.

Arrange the hummus and pimento cheese in separate shallow bowls or side-by-side on a platter. Sprinkle chopped parsley (1 tbs) over the pimento cheese if using. Place pita chips (3 cups) alongside for dipping. Serve immediately.