Step by step

Method

4 steps

1. 1

   Drain 1 can (15 oz) chickpeas, reserving a few tablespoons of the liquid (or use aquafaba). In a food processor, blend chickpeas with ¼ cup tahini, 2–3 tablespoons lemon juice, 1–2 small garlic cloves, ½ teaspoon salt, and 2 tablespoons olive oil until mostly smooth, 1–2 minutes. Stream in cold water or aquafaba 1 tablespoon at a time until creamy and scoopable. Taste — it should be lemony and sesame-forward, not pasty or bitter.

2. 2

   Spoon hummus onto a wide plate and swirl with the back of a spoon. Drizzle olive oil in the grooves; dust with paprika, sumac, or cumin. Optional: a few whole chickpeas or pine nuts on top.

3. 3

   Surround with cut cucumber, tomato wedges, olives, pickled peppers, and warm pita triangles. Optional: a handful of greens.

4. 4

   Serve as a shareable plate or light meal. You want silky hummus you scoop with bread and crunchy veg — not a stiff paste in the middle of an empty plate.