Hommus Recipe

Prep the chickpeas (optional: peel)

If you want an ultra-smooth hummus, remove the skins from the chickpeas by gently pinching each between thumb and forefinger. This is optional; for most home cooks, rinsing and draining is sufficient. Drain and rinse 2 cups canned chickpeas under cold water.

Combine tahini and lemon

In a food processor, add 1/4 cup tahini and 3 tablespoons fresh lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes whipped — this helps make the final hummus creamier.

Add garlic and seasonings

Add 2 peeled garlic cloves, 1/2 teaspoon ground cumin, and 1 teaspoon fine sea salt to the whipped tahini mixture. Pulse briefly to incorporate.

Add chickpeas and blend

Add the drained chickpeas to the food processor. With the motor running, drizzle in 3 tablespoons extra-virgin olive oil and 2 tablespoons ice-cold water. Process until the mixture is thick and smooth, scraping down the sides as needed (about 1–2 minutes). If the hummus is too thick or gritty, add additional water, 1 tablespoon at a time, until it reaches a silky consistency.

Adjust seasoning and texture

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. Blend again briefly to incorporate any adjustments. The finished hummus should be creamy and scoopable.

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 2 tablespoons extra-virgin olive oil over the surface, then spoon or drizzle 2 teaspoons harissa chili crisp into the well and around the top. Sprinkle 1/2 teaspoon smoked paprika over the hummus for color and a smoky note.

Finish with 1 tablespoon chopped fresh parsley, 2 tablespoons toasted pine nuts or chopped roasted pistachios if using, and a light dusting of 1/2 teaspoon lemon zest for brightness.

Serve immediately with warm pita, flatbread, crudités, or store covered in the refrigerator for up to 3–4 days. Bring to room temperature and stir before serving if chilled.