Hummus Recipe

Optional: Use dried chickpeas

If using dried chickpeas instead of canned: soak 1 cup dried chickpeas in 3 cups water with 0.5 tsp baking soda overnight. Drain, rinse, then simmer in fresh water with 0.25 tsp baking soda for 45–60 minutes until very tender. Drain, reserving 3–4 tbsp cooking liquid (aquafaba). Let cool.

If using canned chickpeas: drain the cans, reserving the liquid (aquafaba). For very smooth hummus, peel skins from chickpeas by pinching each between fingers, or rub chickpeas between towels to loosen skins. This step is optional but yields creamier texture.

Place the drained chickpeas in a food processor. Add 3 tbsp reserved aquafaba (or 3 tbsp water if none reserved). Process until fairly smooth, scraping down sides as needed (about 1–2 minutes).

In a small bowl, whisk together tahini and lemon juice until it becomes a slightly thick, creamy paste (about 30 seconds). This helps prevent tahini from seizing when mixed with chickpeas.

Add the tahini-lemon mixture, garlic cloves, cumin, salt, and black pepper to the food processor with the partially processed chickpeas.

With the food processor running, drizzle in 3 tbsp olive oil and 2 tbsp water (or additional aquafaba) through the feed tube. Process for 1–2 minutes until very smooth and creamy. Stop and scrape down the bowl as needed. If hummus is too thick, add more water or aquafaba 1 tbsp at a time until desired consistency is reached (target a thick but scoopable texture).

Taste and adjust seasoning: add more salt, lemon juice, or cumin to preference. If garlic is too assertive, pulse to soften further or use 1 clove instead of 2 next time.

Spoon hummus into a shallow serving bowl and use the back of the spoon to create a swirl or small well in the center.

Drizzle 1 tbsp extra-virgin olive oil over the surface, sprinkle 0.5 tsp smoked paprika or sumac, scatter chopped parsley and toasted pine nuts.

Serve immediately with pita, vegetables, or store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature and stir before serving if chilled.