Hummus Recipe

If using canned chickpeas and you want extra-creamy hummus: optionally remove the skins by rubbing chickpeas between your hands or pinching individual chickpeas. This step is optional but yields a smoother texture.

Simmer to soften (optional but recommended for creaminess)

Place the drained chickpeas and baking soda (if using) in a small saucepan with enough water to cover by about 1 inch. Bring to a gentle simmer and cook 8–10 minutes, skimming any foam. Drain and reserve 3 tablespoons of the cooking liquid (or use 3 tbs aquafaba from the can). Let chickpeas cool slightly.

Blend tahini and lemon first

In a food processor, combine the tahini and fresh lemon juice. Process for 30–60 seconds until the tahini lightens in color and becomes whipped—this step prevents a bitter, separated tahini texture.

Add garlic, cumin, salt and olive oil

Add the garlic cloves, ground cumin, kosher salt, and 1 tablespoon of olive oil to the tahini-lemon mixture. Process until garlic is finely minced and mixture is smooth, about 20–30 seconds. Scrape down the bowl as needed.

Incorporate chickpeas

Add half of the cooked/drained chickpeas to the food processor and process until mostly smooth, about 1 minute. Scrape down sides, then add the remaining chickpeas and the reserved 3 tablespoons chickpea liquid (or aquafaba). Process for 1–2 minutes until very smooth. If mixture is too thick, add additional reserved liquid or water 1 teaspoon at a time until desired consistency is reached.

Finish and adjust seasoning

With the food processor running, drizzle in the remaining 2 tablespoons of olive oil and process for 20–30 seconds to emulsify. Taste and adjust seasoning: add more salt, lemon juice, or cumin as preferred. If hummus tastes bitter, process a bit longer or add a small pinch of baking soda dissolved in the liquid.

Spoon the hummus into a shallow serving bowl and 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, sprinkle with paprika and chopped parsley. Serve with pita, raw vegetables, or use as a spread. Hummus can be stored in an airtight container in the refrigerator for up to 5 days.