Hummus Recipe

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Place on a small piece of foil, drizzle with 1 tsp olive oil and sprinkle with 1/8 tsp sea salt. Wrap tightly and roast 35–40 minutes until cloves are soft and caramelized. Allow to cool, then squeeze out 4 cloves worth of roasted garlic. Reserve any extra for another use.

Prepare chickpeas

If using canned chickpeas, drain into a bowl and reserve 4 tablespoons of the liquid (aquafaba). Rinse chickpeas briefly under cold water and drain. For silkier hummus, optionally peel skins from chickpeas by gently pinching each one—this is optional but yields a smoother texture.

Blend base

In a food processor, combine the drained chickpeas, 4 roasted garlic cloves (or crushed roasted garlic), 1/2 cup tahini, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon ground cumin, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Pulse to combine until mixture begins to come together.

Adjust texture

With the processor running, add the reserved 4 tablespoons chickpea liquid (or water) 1 tablespoon at a time until the hummus becomes smooth and creamy, about 4 tablespoons total. Scrape down the bowl as needed. If needed, add up to 2 more tablespoons liquid for an extra-silky consistency.

Add basil

Add the packed 1 cup fresh basil leaves and process until the basil is fully incorporated and hummus is uniformly green-speckled and smooth, about 30–45 seconds more. Taste and adjust seasoning with more salt, lemon, or olive oil as desired.

Finish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 tablespoon extra virgin olive oil over the top, sprinkle 1/4 teaspoon smoked paprika and 1 tablespoon chopped fresh basil for garnish.

Preheat oven to 375°F (190°C) if baking. Stack tortillas and cut each into 6–8 wedges. Lightly brush both sides with vegetable oil (or toss with oil) and arrange in a single layer on a baking sheet. Sprinkle 1/2 teaspoon sea salt evenly over chips. Bake 8–12 minutes, flipping once halfway, until crisp and golden at the edges. Alternatively, shallow fry wedges in 1/4-inch oil in a skillet over medium heat, 1–2 minutes per side, drain on paper towels and season with salt.

Place the hummus bowl on a serving plate and surround with crispy tortilla chips. Optionally garnish with extra basil leaves and a final drizzle of olive oil. Serve immediately at room temperature.