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12-20 servings


0 hours 20 mins


0 hours 0 mins


0 hours 20 mins


2 15.5-ounce cans chickpeas, drained and liquid reserved

2/3 Cup of liquid from chickpeas

2/3 cup tahini


1 clove garlic, finely grated


1/4 Tsp. ground cumin, plus more if desired 

2 lemons – juice of both  

¼ – ½ Tsp. Sriracha

Kosher salt  to taste

Extra-virgin olive oil, for drizzling 

Smoked paprika, for sprinkling 

Toasted pita bread, pita chips or cut raw vegetables, for serving 


1. Drain the chickpeas reserving the liquid.  Reserve a couple of tablespoons of the chickpeas for garnish.
2. Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.  
3. Add the chickpeas, the lemon juice, sriracha and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more of the chickpea liquid if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired. 
4. Spoon the hummus into a shallow bowl, making swirls on top to create little craters. Then, drizzle liberally with olive oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables. 

NOTE: This is a super creamy, absolutely delicious hummus. If you’ve been eating the stuff from the supermarket, you are going to fall in love with hummus all over again and in a new way. Serving size can be anywhere from 2 tablespoons to a bowl…lol. So, I’ve estimated on servings. However, this recipe makes about three cups…more than enough for a small crowd. Enjoy.

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