Hummus Recipe

If using canned chickpeas, drain and rinse them. For extra-smooth hummus, optionally peel skins by pinching each chickpea between thumb and forefinger to remove the thin outer skin (takes 5–10 minutes).

Transfer chickpeas, tahini, and lemon juice to a food processor or high-speed blender.

Add garlic, ground cumin, and kosher salt to the processor.

With the processor running, drizzle in 2 tablespoons extra-virgin olive oil. Process for 1–2 minutes until the mixture becomes coarse and begins to come together.

Stop and scrape down the sides with a spatula. With the processor running, add cold water one tablespoon at a time (about 3 tablespoons total) until the hummus becomes smooth and creamy. This usually takes another 1–2 minutes. If the hummus is still gritty, process another 1–2 minutes.

Taste and adjust seasoning: add additional salt (up to 1/4 tsp more), lemon juice (to taste), or a pinch more cumin if desired. Add ground black pepper and pulse briefly to combine.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a slight well in the center for garnish.

Drizzle 1 tablespoon extra-virgin olive oil into the well of the hummus.

Sprinkle smoked paprika over the top and scatter chopped parsley and toasted pine nuts (if using) over the hummus.

Serve immediately with warmed pita wedges and veggie chips or fresh vegetable sticks. Leftover hummus can be stored in an airtight container in the refrigerator for up to 4–5 days.