Hummus Recipe

Prep the chickpeas (optional — creamier result)

For the creamiest hummus, optionally peel some skins from the chickpeas: pinch each chickpea between thumb and forefinger to slip off the thin outer skin. This step takes about 5–10 minutes but yields a smoother texture. Alternatively, proceed without peeling.

Combine tahini and lemon

In a food processor, add the tahini and fresh lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes slightly whipped. Scrape down the sides with a spatula.

Add garlic, cumin, and salt

Add the peeled garlic cloves, ground cumin, and kosher salt to the whipped tahini-lemon mixture. Process another 20–30 seconds until incorporated.

Add chickpeas and olive oil

Add the drained and rinsed chickpeas and 2 tablespoons extra-virgin olive oil to the food processor. Process for 1 minute. Stop and scrape down the sides and bottom to ensure even blending.

Adjust texture with water or aquafaba

With the processor running, add cold water or reserved chickpea liquid (aquafaba) one tablespoon at a time (about 3 tablespoons total) until the hummus reaches your desired consistency — smooth and spreadable. Process an additional 30–60 seconds for a velvety texture.

Taste and finish seasoning

Taste the hummus and adjust seasoning: add more salt, lemon juice, or cumin in 1/4-teaspoon or 1/2-tablespoon increments as needed, processing briefly after each addition to combine.

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

Drizzle about 1 tablespoon extra-virgin olive oil over the surface. Sprinkle the smoked paprika (or sweet paprika) evenly across the top, then scatter the chopped parsley and toasted pine nuts if using. Finish with a grind of freshly cracked black pepper.

Serve immediately with warm pita, fresh vegetables, or store in an airtight container in the refrigerator for up to 4 days. For best flavor, bring to room temperature before serving.