Hummus Recipe

Prep chickpeas

Drain the canned chickpeas into a bowl and reserve about 1/4 cup of the liquid (aquafaba). For a smoother hummus, optionally remove and discard the skins by pinching chickpeas between fingers—this takes extra time but yields silkier texture.

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, kosher salt, and black pepper. Pulse until mixture begins to puree, scraping down the bowl as needed (about 30–45 seconds).

Emulsify

With the food processor running, slowly stream in 2 tablespoons olive oil and about 1/4 cup reserved aquafaba (or water). Continue processing until very smooth, 1–2 minutes. If the hummus is too thick or grainy, add cold water 1 tablespoon at a time (up to 2 tablespoons) or another tablespoon of aquafaba and process between additions until desired creaminess is reached.

Adjust seasoning & texture

Taste and adjust: add more lemon juice for brightness, more salt for seasoning, or a pinch more cumin for warmth. Process briefly (10–15 seconds) after adjustments to combine.

Finish

Spoon the hummus into a shallow serving bowl, use the back of a spoon to create a shallow well in the center. Drizzle about 1 tablespoon extra-virgin olive oil over the top and sprinkle smoked paprika and chopped parsley.

Warm the pita: preheat oven to 350°F (175°C). Lightly brush each pita with 1 tablespoon olive oil total (a little goes a long way) and sprinkle with a little sea salt if using. Wrap in foil or place on a baking sheet and warm for 5–7 minutes until soft and pliable. Alternatively, warm pita in a skillet over medium heat for 30–60 seconds per side or heat directly over a gas flame briefly for charred spots.

Cut and arrange: slice warmed pita into wedges or open into pockets. Arrange on a plate around the hummus bowl. Serve immediately so pita is warm and hummus is at room temperature to slightly cool-from-blend.