Hummus Recipe

Prep chickpeas (optional for smoother hummus)

Place the drained chickpeas in a bowl and, using your fingers or the back of a spoon, pinch off and discard any loose skins for an extra-silky texture (about 5 minutes). This step is optional but recommended if time allows.

Combine base ingredients

In a food processor, add the tahini and lemon juice. Process for 30 seconds, then scrape down the sides and process another 30 seconds. This step whitens and lightens the tahini.

Add garlic and seasonings

Add the peeled garlic cloves, ground cumin, and salt to the food processor. Pulse a few times to chop the garlic and incorporate the spices (about 10–15 seconds).

Add chickpeas and blend

Add the drained chickpeas and 2 tablespoons of the olive oil to the processor. Process for 1 minute. Scrape the bowl, then process again for 1 minute. The mixture will be thick and somewhat grainy.

Adjust texture

With the processor running on low, add the ice water 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency (typically 2 tablespoons). If needed, add up to 2 more tablespoons of water or additional olive oil for creaminess. Taste and adjust salt and lemon if desired.

Final blend and rest

Once smooth, run the processor for an additional 20–30 seconds to aerate and make the hummus extra fluffy. Transfer the hummus to a shallow serving bowl and use the back of a spoon to make a shallow well in the center.

Drizzle 1 tablespoon of extra-virgin olive oil over the hummus, sprinkle the smoked paprika across the top, and scatter chopped parsley and toasted pine nuts if using.

Serve immediately with warmed pita wedges and crostini alongside. Hummus can be stored in an airtight container in the refrigerator for up to 4 days; bring to room temperature and stir before serving.

Preheat the oven to 375°F (190°C). Slice a baguette into 1/4-inch thick slices, arrange on a baking sheet, brush lightly with olive oil, and bake for 8–10 minutes until golden and crisp. Cool slightly before serving.