Hummus Recipe

Prep chickpeas

Drain 1 cup canned chickpeas into a bowl, reserving the liquid (aquafaba). If you want extra-smooth hummus, remove and discard a few skins by gently rubbing chickpeas between your fingers or between two clean kitchen towels.

Blend base

In a food processor or high-speed blender, combine tahini (1/4 cup), fresh lemon juice (2 tbsp) and the peeled garlic clove. Pulse 10–15 seconds until blended and slightly emulsified.

Add chickpeas and seasonings

Add the drained 1 cup chickpeas, 2 tbsp reserved chickpea liquid (or water), 1/2 tsp ground cumin and 3/4 tsp kosher salt to the processor. Blend 1 minute, scrape down sides, then blend another 30–60 seconds until thick and smooth. If the hummus is too thick or grainy, add additional reserved chickpea liquid or water 1 tsp at a time until you reach a creamy consistency.

Finish with oil and seasoning

With the processor running, slowly drizzle in 2 tbsp extra-virgin olive oil until incorporated. Taste and adjust salt, lemon, or cumin as needed; add 1/4 tsp black pepper and pulse briefly to combine.

In a small bowl combine 1/2 cup drained chickpeas, 1 tbsp olive oil, 1 tsp red wine vinegar, 1/2 tsp smoked paprika, 1 tbsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Toss gently to coat and let sit at room temperature for 10–15 minutes to allow flavors to meld.

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

Place the marinated chickpeas in the well. Drizzle 1 tbsp extra-virgin olive oil over the hummus and chickpeas, then dust the surface lightly with 1/4 tsp smoked paprika.

Warm the flatbread if desired (heat in a dry skillet 30–60 seconds per side or wrap in foil and warm in a 350°F/175°C oven for 5–7 minutes). Serve the hummus with the single flatbread on the side for scooping.