Ziba Hummus Recipe

Prep chickpeas (optional for extra creaminess)

If using canned chickpeas and you want extra-smooth hummus, place the drained chickpeas in a small pot, cover with water, bring to a gentle simmer for 10 minutes, then drain. Reserve 2 tablespoons of the cooking water or use aquafaba from the can. Alternatively, skip this step and use the canned chickpeas directly.

In a food processor or high-speed blender, add the tahini and fresh lemon juice. Process for 30 seconds to a minute until the mixture lightens in color and becomes slightly fluffy. Scrape down the sides.

Add the peeled garlic cloves, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Pulse 3–4 times to incorporate, then process for another 20–30 seconds.

Add the drained chickpeas and 2 tablespoons of aquafaba (or reserved cooking liquid) to the processor. Add 2 tablespoons extra-virgin olive oil. Process on high for 1 minute.

Stop and scrape down the sides and bottom of the bowl. With the processor running, add cold water 1 tablespoon at a time (up to the 2 tablespoons listed) or more aquafaba until the hummus becomes very smooth and spreadable. Continue processing 1–2 minutes more for maximum creaminess.

Taste and adjust seasoning: add more salt (in 1/8 tsp increments), more lemon juice (1/2 tsp increments), or a pinch more cumin to preference. Pulse briefly to incorporate adjustments.

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a gentle well or swirl on the surface.

Drizzle 2 tablespoons extra-virgin olive oil over the top, sprinkle the paprika or smoked paprika, scatter chopped parsley, and add toasted pine nuts or a few whole toasted chickpeas for texture. Finish with a light dusting of freshly ground black pepper.

Serve immediately with warm pita bread or raw vegetable sticks. Hummus can be chilled for up to 3 days in an airtight container—bring to room temperature and stir before serving, then refresh the olive oil and garnish.