Crispy Pita Bites Recipe

Prep and crisp

Preheat the oven to 400°F (205°C). If using full-size pitas, cut each into 6-8 wedges; if using mini pitas, leave whole. Place pita pieces on a baking sheet in a single layer. Brush or toss with 2 tbs olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle sesame seeds over the tops if using. Bake 8–12 minutes, turning once, until golden and crisp. Remove and cool on a rack.

Make the hummus

In a food processor combine 1 cup drained chickpeas, 1/4 cup tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tbs olive oil and 1/2 tsp salt. Process until smooth, scraping down the bowl as needed. Add cold water or aquafaba, 1 tbs at a time, and pulse until you reach a thick but spreadable consistency (about 2 tbs total). Taste and adjust salt or lemon. Transfer to a bowl and cover.

Blend the zhoug

In a small food processor or blender, combine 3/4 cup packed cilantro, 1/4 cup packed parsley, 1 jalapeño (seeded if you prefer less heat), 1 garlic clove, 1/4 tsp ground cumin, 1 tbs lemon juice, 2 tbs olive oil and 1/2 tsp salt. Pulse and scrape until the mixture is a coarse, saucy purée. If too thick, add up to 1 tbs water to loosen. Taste and adjust salt or lemon.

Combine the sauce

Whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 minced garlic clove, 1/2 tbs lemon juice, 1/4 tsp smoked paprika and 1/4 tsp salt until smooth. Adjust acidity or salt to taste. Chill until assembly.

Quick-pickle the onions

Place thinly sliced 1/2 red onion in a heatproof bowl or jar. In a small saucepan bring 1/2 cup vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt to a simmer just until sugar dissolves. Remove from heat and stir in 1 tsp ground sumac. Pour the hot brine over the onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 20 minutes (longer mellows the bite). Drain lightly before using, reserving a little pickling liquid if you want to moisten bites later.

Arrange the cooled pita bites on a serving platter.

Spread about 1 tablespoon of hummus onto each pita bite (reserve extra hummus for passing).

Dot or drizzle about 1/2 teaspoon of zhoug onto each hummus-covered bite for bright herb heat. Alternatively, place a small spoonful (about 1/2 tsp) in the center.

Pipe or spoon a thin line or small dollop (about 1/2 tsp) of Boychik sauce on each bite for creaminess and smoky garlic flavor.

Top each bite with 1–2 slices of the sumac pickled onions.

Garnish with small cilantro leaves and a light sprinkle (about 1/16–1/8 tsp) of ground sumac over the finished platter.

Serve immediately with lemon wedges on the side for squeezing over the bites. If not serving right away, keep components separate and assemble just before serving so pitas stay crisp.