Hummus Recipe

Roast garlic (if not pre-roasted)

Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with 1 teaspoon olive oil, wrap in foil and roast 30–35 minutes until cloves are soft and caramelized. Cool, then squeeze out 4 cloves worth of roasted garlic. (If you have pre-roasted garlic, skip this step.)

If using canned chickpeas, drain and reserve the liquid (aquafaba). Rinse the chickpeas briefly. For ultra-smooth hummus, optionally peel skins from chickpeas by pinching each one between thumb and forefinger (about 5–10 minutes).

Blend tahini and lemon

Place 1 cup tahini and 3 tablespoons fresh lemon juice in a food processor. Process 30–60 seconds until mixture thickens and lightens in color. Scrape down sides.

Add roasted garlic, cumin and salt

Add the 4 roasted garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon kosher salt to the tahini-lemon mixture. Pulse to combine.

Add chickpeas and start processing

Add 2 cups cooked chickpeas to the processor. Pulse several times to break them down, then process continuously for 1 minute.

Adjust texture with olive oil and water

With the processor running, drizzle in 3 tablespoons extra-virgin olive oil and then gradually add 3 tablespoons cold water (or aquafaba if reserved) until the hummus becomes very smooth and creamy. Stop and scrape the bowl as needed. If thicker than desired, add up to 2 more tablespoons water or aquafaba; if too loose, add a tablespoon more tahini or a few more chickpeas and pulse.

Final seasoning

Taste and adjust seasoning: add more salt, lemon juice (up to 1 tablespoon), or 1/2 teaspoon additional cumin if desired. Process briefly to incorporate adjustments.

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

Drizzle 2 tablespoons extra-virgin olive oil over the top. Sprinkle 1 teaspoon paprika (or smoked paprika) across the center, scatter 1 tablespoon chopped parsley, and optionally place 2 tablespoons whole cooked chickpeas in the well for presentation.

Serve immediately with warm pita bread or 8 pieces of vegetable crudités. Hummus can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving and stir to loosen if thickened.