Hummus Recipe

Rinse and drain

If using canned chickpeas, drain and reserve liquid (aquafaba). Rinse chickpeas briefly under cold water. For extra-silky hummus, optionally peel skins by gently rubbing chickpeas between your fingers or between two towels and remove loosened skins.

In a food processor, combine tahini and fresh lemon juice. Process for 30–60 seconds until the mixture becomes thicker and slightly paler. Stop and scrape down the bowl as needed.

Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Process another 30 seconds until garlic is roughly incorporated and mixture is smooth.

Add the drained chickpeas to the food processor. With the machine running, add 2 tablespoons of the reserved chickpea liquid (or the 2 tbsp listed under Seasoning & Emulsifiers) through the feed tube to help emulsify. Process for 1–2 minutes until thick and somewhat smooth, stopping to scrape down sides as needed.

While processing, drizzle in 2 tablespoons cold water and 2 tablespoons extra-virgin olive oil to loosen the hummus. Continue processing until you reach a smooth, spreadable consistency (1–2 more minutes). Taste and adjust salt, lemon, or cumin as desired. Add up to an additional 1–2 tablespoons water if too thick.

Transfer hummus to a 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 with paprika, and garnish with chopped parsley if using. Serve at room temperature or slightly chilled with pita, veggies, or crackers.