Hummus Recipe

Open both cans of chickpeas and pour into a colander. Rinse thoroughly under cool running water to remove canning liquid and reduce sodium. Shake to drain well.

For extra-smooth hummus (optional): reserve 2 tablespoons of the drained chickpeas, then peel the skins from the remaining chickpeas by gently rubbing them between your fingers or against a towel. Discard skins. This step improves texture but is not required.

In a food processor or high-speed blender, combine the drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, sea salt, and ground black pepper.

Pulse to combine, then run the processor while slowly streaming in 3 tablespoons of olive oil and 3 tablespoons of cold water. Continue processing for 1 to 2 minutes, stopping to scrape down the bowl as needed, until the mixture is smooth and creamy. If the hummus is too thick, add additional cold water, 1 tablespoon at a time, until desired consistency is reached (up to 3 more tablespoons).

Taste and adjust seasoning: add more lemon juice for brightness, more salt for flavor, or more cumin for earthiness. Blend again briefly to incorporate any additions.

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

Drizzle 1 tablespoon olive oil over the top, sprinkle paprika, chopped parsley, and the reserved whole chickpeas or toasted pine nuts if using.

Serve immediately with warm pita, pita chips, fresh vegetables, or store in an airtight container in the refrigerator for up to 4 days.