Hummus App Recipe

Prep beans and garlic

Drain and rinse the canned garbanzo beans thoroughly. Reserve a tablespoon of the liquid from the can (aquafaba) if desired for thinning. Peel the garlic clove and smash it lightly with the flat side of a knife to release flavor.

Blend base

In a food processor or high-speed blender, combine the drained garbanzo beans, tahini, fresh lemon juice, peeled garlic, 2 tablespoons extra-virgin olive oil, cumin, and half of the cold water (1 tablespoon). Process until mixture starts to become smooth, about 30–45 seconds, scraping down the bowl as needed.

Adjust texture and seasoning

With the processor running, add remaining cold water or reserved aquafaba 1 tablespoon at a time until you reach a silky, spreadable consistency (total liquid typically 2–4 tablespoons). Taste and add kosher salt and freshly ground black pepper; process briefly to incorporate. If the hummus tastes flat, add up to 1 tablespoon more lemon juice.

Finish and store

Transfer hummus to a serving bowl, smooth the top with the back of a spoon, creating a shallow well in center. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle paprika and chopped parsley for garnish. If making ahead, cover and refrigerate up to 3 days; bring to room temperature before serving for best texture.

Warm the pita: Wrap the two pitas in a damp paper towel and microwave for 15–20 seconds or warm in a 350°F (175°C) oven for 3–5 minutes until pliable. Slice each pita into halves or wedges for easy dipping.

Plate and serve: Spoon hummus onto a shallow plate or bowl, place warmed pita pieces around it, and add optional cucumber slices or carrot sticks. Encourage diners to dip pita into hummus and enjoy immediately.