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Creamy Hummus


1 can (19 ounces/540ml) chickpeas, rinsed
1/4 cup (60ml) tahini
1/4 cup (60ml) extra-virgin olive oil, plus more for garnish
2 cloves garlic, minced
Grated zest and juice of 2 lemons
1 tbsp (15ml) smoked paprika, plus more for garnish
1 tsp (5ml) ground cumin
Kosher salt and freshly ground pepper
1/2 cup (125ml) Fried Chickpeas (recipe on page 39 of Earth to Table Every Day), for garnish
Chopped fresh flat-leaf parsley, for garnish


1. In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, paprika, cumin, and salt and pepper to taste. Process until smooth. Add a little cold water if needed to produce a smooth purée. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if needed. Transfer the hummus to a serving dish.

2. Drizzle with olive oil, sprinkle with paprika and lemon zest, and garnish with Fried Chickpeas and parsley.

3. Hummus will keep, covered in the refrigerator, for about 1 week.

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