Hummus

Ingredients

• 2 cans Canned Chickpeas -- substitute: Black Beans, White Beans
• 1/4 cup Tahini
• 3 tablespoons juice Lemon -- substitute: Lime
• 2 cloves Garlic
• 1/2 tsp Salt
• 3 tablespoons ice water Water
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 tsp Smoked Paprika
• 1 pinch Cumin

Steps

1. Drain and rinse the canned chickpeas thoroughly under cold running water, rubbing them gently between your hands to remove as much of the papery skin as possible.

   3 min — until the water runs mostly clear and most skins have been removed

2. Add the tahini and lemon juice to a food processor and blend together for about 1 minute until the mixture is pale and slightly thickened.

   1 min — until the mixture lightens in color and becomes creamy

3. Mince the garlic cloves finely and add them to the processor along with the salt and ice water.

   1 min — until the garlic is incorporated and the mixture is smooth

4. Add the drained chickpeas to the processor and blend on high speed, stopping to scrape down the sides every 30 seconds.

   4 min — until the hummus is completely smooth and creamy, with no visible chickpea pieces remaining

5. Taste the hummus and adjust the seasoning with additional salt, lemon juice, or garlic powder as needed.

   1 min — until the flavor is balanced—tangy, garlicky, and well-seasoned

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

   1 min — until a smooth depression is formed in the top

7. Drizzle extra-virgin olive oil into the well and around the edges of the hummus, then sprinkle with paprika and a pinch of cumin if desired.

   1 min — until the oil pools in the center and the spices are evenly distributed

Plating ideas

• Serve in a shallow bowl with the olive oil pooled in a well at the center, garnished with a sprinkle of paprika and a few whole chickpeas for texture. — This is the traditional presentation that makes hummus visually striking.
• Drizzle with chili oil and top with fresh parsley and toasted pine nuts for a more luxe version. — The heat and crunch elevate hummus for entertaining.
• Serve alongside warm pita bread, fresh vegetables (cucumber, bell pepper, radishes), and olives for a complete mezze spread. — Classic accompaniments that let the hummus shine as part of a larger spread.
• Dollop onto a plate and use the back of a spoon to create shallow ridges, then dust lightly with za'atar and drizzle with olive oil. — The ridges help trap the oil and garnish, creating visual appeal and better flavor distribution.