Humus Recipe

Prepare chickpeas

If using canned chickpeas, drain them and reserve 2 tablespoons of the can liquid (aquafaba). For a creamier hummus, remove the skins by gently rubbing the chickpeas between your fingers or between two clean kitchen towels. If using home-cooked chickpeas, use warm cooked beans and reserve 2 tablespoons of their cooking liquid.

Place the 2 cups of cooked chickpeas and the reserved 2 tablespoons of cooking liquid (or aquafaba) into the bowl of a food processor.

Add 2 tablespoons of ice water to the processor to help create a silky texture.

Combine tahini and lemon

In the food processor with the chickpeas, add 1 tablespoon tahini, 2 tablespoons fresh lemon juice and 1 peeled garlic clove. Process until the mixture is roughly combined and thick.

With the processor running, slowly drizzle in 2 tablespoons extra-virgin olive oil to emulsify and loosen the mixture.

Add 1 teaspoon ground cumin and 3 teaspoons kosher salt. Continue processing, pausing to scrape down the sides with a rubber spatula as needed, until the hummus is very smooth. This may take 2–4 minutes depending on your processor.

If the hummus is too thick or still slightly gritty, add up to 1–2 more tablespoons of ice water, 1 tablespoon at a time, and process until you reach a creamy, spreadable consistency.

Taste and adjust seasoning: add more lemon juice, salt, or cumin to preference.

Spoon hummus into a shallow serving bowl. Use the back of the spoon to create a small well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle 1 teaspoon paprika or Aleppo pepper and scatter 1 tablespoon chopped fresh parsley.

Serve immediately with pita, vegetables, or store in an airtight container in the refrigerator for up to 4 days.