About this recipe

A classic, creamy homemade hummus served with a colorful spread of fresh vegetables for dipping. This well-tested recipe delivers ultra-smooth, restaurant-quality hummus every time — made with pantry staples and ready in minutes. Perfect for snacking, entertaining, or a light lunch.

Instructions

1. 1

   Drain the chickpeas over a mixing bowl, reserving the liquid (aquafaba). Set the liquid aside. For the smoothest hummus, pinch the skins off the chickpeas — it only takes 2–3 minutes and makes a noticeable difference.

2. 2

   Add the tahini and fresh lemon juice to the food processor. Process for about 1 minute until the mixture is whipped and slightly pale. This step aerates the tahini for a fluffier, creamier result.

3. 3

   Add the garlic, extra virgin olive oil, cumin, and kosher salt to the food processor. Process for another 30 seconds until combined.

4. 4

   Add half of the drained chickpeas. Process for 1 minute, then add the remaining chickpeas and process for another 1–2 minutes until very smooth.

5. 5

   With the food processor running, drizzle in the reserved chickpeas liquid (or cold water), 1 tablespoon at a time, until the hummus reaches your desired consistency — creamy and spreadable but not runny. Taste and adjust kosher salt or fresh lemon juice as needed.

6. 6

   Peel and cut the medium carrots into sticks about 3–4 inches long. Cut the celery into similar-sized sticks. Slice the English cucumber into rounds or spears. Seed and slice the red bell pepper and yellow bell pepper into strips. Arrange all vegetables on a large platter or board.

7. 7

   Spoon the hummus into a wide, shallow serving mixing bowl. Use the back of a spoon to create a swirl or well in the center. Drizzle generously with extra virgin olive oil, dust with paprika, and scatter fresh parsley over the top.

8. 8

   Place the hummus mixing bowl in the center of the veggie platter and serve immediately.