Hummus Recipe

Name: Victory Sandwich Bars HUMMUS Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (garbanzo beans), drained and rinsed; 1 cups tahini (sesame paste); 3 tbs extra-virgin olive oil; 3 tbs fresh lemon juice; 2 tbs water (or reserved aquafaba); 2 cloves garlic cloves, peeled; 1 tsp ground cumin; 1 tsp fine sea salt; 1 tsp ground black pepper; 1 tbs extra-virgin olive oil (for drizzling); 1 tsp paprika or smoked paprika; 1 tbs chopped fresh parsley; 2 tbs toasted pine nuts or chopped roasted almonds (optional)

Inspired by Victory Sandwich Bar

Time20m

Serves6

Make Hummus Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hummus Base

2 cups canned chickpeas (garbanzo beans), drained and rinsed

1 cups tahini (sesame paste)

3 tbs extra-virgin olive oil

3 tbs fresh lemon juice

2 tbs water (or reserved aquafaba)

2 cloves garlic cloves, peeled

1 tsp Ground cumin

1 tsp fine sea salt

1 tsp ground black pepper

Garnish & Serving

1 tbs extra-virgin olive oil (for drizzling)

1 tsp paprika or smoked paprika

1 tbs chopped fresh parsley

2 tbs toasted pine nuts or chopped roasted almonds (optional)

Method

Hummus Base

Prep chickpeas (optional smoothness step)

If you want extra-silky hummus, peel the skins from the chickpeas: pinch each chickpea between thumb and forefinger and slide out the pale skin. This is optional — about 1 to 2 minutes. Alternatively, reserve 2 tablespoons of the chickpea canning liquid (aquafaba) for blending.

In a food processor, combine the tahini and lemon juice. Process for 30 seconds to 1 minute until the mixture lightens in color and becomes slightly whipped. This step helps make the hummus creamier.

Add the garlic, ground cumin, and salt to the whipped tahini and lemon mixture. Process for another 15–30 seconds until the garlic is finely incorporated.

Add half of the chickpeas (1 cup) to the processor and process for 1 minute. Scrape down the sides with a spatula.

Add the remaining chickpeas, 2–3 tablespoons water or reserved aquafaba, and 2 tablespoons olive oil. Process for 1–2 minutes until thick and creamy. If the hummus is too thick or grainy, continue to add water or aquafaba 1 tablespoon at a time and process until you reach your desired consistency (typically 2–4 tablespoons total).

Taste and adjust seasoning: add additional salt, lemon juice, or cumin as needed. If you want a brighter flavor, add up to 1 tablespoon more lemon juice; for more richness, add 1 tablespoon more tahini or olive oil and process again.

Once smooth and seasoned, transfer the hummus to a serving bowl and smooth the top with the back of a spoon, creating a shallow well in the center for garnish.

Garnish & Serving

Drizzle 1 tablespoon extra-virgin olive oil into the well on top of the hummus.

Sprinkle the paprika or smoked paprika evenly over the surface for color and a hint of smoky flavor.

Scatter the chopped fresh parsley and toasted pine nuts or chopped roasted almonds (if using) over the hummus.

Serve immediately with warm pita bread, pita chips, fresh vegetables (carrot sticks, cucumber, bell pepper), or store tightly covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for best flavor.