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Ingredients
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Hummus
Vegetables for serving
Method
Hummus
- 1
Prepare chickpeas (optional for creamier texture)
If using canned chickpeas and you want ultra-smooth hummus, peel skins by rubbing chickpeas between your fingers or a towel and discard skins. This is optional but yields a silkier result.
- 2
Combine base ingredients
In a food processor, add drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and kosher salt.
- 3
Process until coarse
Pulse the mixture until it forms a coarse paste, scraping down the bowl as needed (about 30–60 seconds).
- 4
Emulsify and adjust
With the processor running, drizzle in 3 tablespoons extra-virgin olive oil. Then add 2–3 tablespoons of the reserved chickpea liquid (or water) one tablespoon at a time until the hummus becomes smooth and creamy. Continue processing for 1–2 minutes to fully emulsify. Taste and adjust salt, lemon, or cumin to preference.
- 5
Final texture
If hummus is still too thick, add up to 1–2 additional tablespoons of reserved chickpea liquid or water, processing after each addition until desired consistency is reached.
- 6
Transfer and garnish
Spoon hummus into a shallow serving bowl. Use the back of the spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle 1/2 teaspoon paprika evenly. Optionally add a few whole chickpeas or chopped parsley for appearance.
Vegetables for serving
- 7
Prepare vegetables
Wash and dry all vegetables. Peel carrots and cut into 3–4 inch sticks. Trim cucumber and cut into sticks. Halve and seed mini bell peppers or slice bell peppers into strips. Halve cherry tomatoes if desired. Quarter or halve radishes.
- 8
Arrange and serve
Arrange the vegetable sticks and tomatoes around the bowl of hummus on a platter. Add pita bread or chips on the side. Serve immediately, or cover and refrigerate hummus up to 3 days; bring to room temperature and stir before serving.