Hummus & Crudite Recipe

Prepare

If using canned chickpeas, drain and reserve 2–3 tablespoons of the liquid. Rinse chickpeas under cold water.

In a food processor, combine chickpeas, tahini, lemon juice, garlic, ground cumin, and sea salt. Pulse to combine until roughly smooth.

With the processor running, stream in 3 tablespoons olive oil and 2 tablespoons cold water (or reserved chickpea liquid) until the mixture is creamy and spreadable. Scrape down the bowl as needed. Adjust texture with up to 2 more tablespoons water if too thick.

Taste and adjust seasoning with additional lemon juice or salt. Transfer hummus to a shallow serving bowl and smooth the top. Sprinkle smoked paprika over the surface and set aside.

Toss halved, seeded peppers with 1½ tablespoons olive oil and ½ teaspoon sea salt to coat evenly.

Heat a cast-iron skillet or grill pan over high heat until very hot (3–5 minutes). Place peppers cut-side down and press gently. Cook without moving for about 3–4 minutes until charred and blistered.

Flip peppers and cook 1–2 minutes more until softened and slightly blackened in spots. Remove to a bowl, drizzle with ½ tablespoon lemon juice, toss, and let cool slightly.

In a dry skillet over medium heat, toast sesame seeds until fragrant and lightly golden, about 1–2 minutes. Transfer to a bowl.

In the same skillet, toast sunflower and pumpkin seeds until they begin to pop and smell nutty, 2–3 minutes. Add to the bowl with sesame seeds.

Toast the chopped nuts in the skillet until golden, 2–3 minutes. Add to the seed mixture. Remove skillet from heat and let mixture cool slightly.

Once cool, pulse the seeds and nuts in a mini food processor (or chop coarsely by knife) with coriander, cumin, salt, and pepper until coarsely textured — you want a crumbly mix, not a powder. Transfer to a small bowl.

Preheat oven to 400°F (200°C) if warming pita in oven, or preheat a dry skillet over medium-high heat for toasting.

Brush pita breads lightly with 1 tablespoon olive oil and sprinkle with coarse sea salt. Warm in the oven on a baking sheet for 4–6 minutes until puffed and slightly golden, or toast in the skillet 1–2 minutes per side until blistered. Keep warm wrapped in a clean towel.

Prepare crudité: arrange cucumber sticks, carrot sticks, celery sticks, and radish quarters on a platter.

Spread the hummus into a shallow serving bowl, creating a small well in the center with the back of a spoon.

Nestle the charred peppers on one side of the hummus and scatter a generous spoonful of seed dukkah over the opposite side. Drizzle 1 tablespoon olive oil over the hummus, sprinkle chopped parsley, and add lemon wedges to the platter.

Arrange warm pita and crudité around the hummus. To serve, tear pita or spoon hummus onto pita, top with peppers and a pinch of dukkah for texture.

Store any leftover hummus covered in the refrigerator for up to 4 days; keep dukkah in an airtight container at room temperature for up to 2 weeks.