Hummus Recipe

Prepare chickpeas (if using canned)

Drain the canned chickpeas and reserve 2 tablespoons of the liquid (aquafaba) if you want a silkier texture. Rinse the chickpeas briefly under cold water and drain well.

Blend tahini and lemon

In a food processor or high-speed blender, combine the tahini and fresh lemon juice. Process for 30–45 seconds until the mixture lightens in color and becomes slightly whipped. This step helps prevent the tahini from being grainy.

Add garlic and seasonings

Add the garlic cloves, ground cumin, and fine salt to the whipped tahini-lemon mixture. Pulse briefly to incorporate and to break down the garlic.

Add chickpeas and water/olive oil

Add the drained chickpeas to the food processor along with 2 tablespoons cold water (or reserved aquafaba) and 2 tablespoons of olive oil. Process on high, stopping to scrape down the bowl as needed, until the mixture is smooth. This will take about 1–2 minutes depending on your machine.

Adjust texture and seasoning

If the hummus is too thick or grainy, add up to 1–3 more tablespoons of cold water (or aquafaba) one tablespoon at a time and continue processing until you reach a creamy, spreadable consistency. Taste and adjust salt, lemon juice, or cumin as desired. If desired, add the remaining 1 tablespoon olive oil and pulse briefly to incorporate.

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

Spoon the reserved whole chickpeas into the well (optional). Drizzle about 1 tablespoon extra-virgin olive oil over the top, sprinkle with smoked paprika or sumac and the chopped fresh parsley.

Serve immediately with warm pita bread or fresh vegetable crudités. Store any leftover hummus in an airtight container in the refrigerator for up to 4–5 days.