Hummus And Fried Pita Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse under cold water. For creamier hummus, optionally remove and discard loose skins by pinching each chickpea between fingers (about 5–10 minutes).

Combine chickpeas, tahini, lemon juice, olive oil, garlic clove, cumin and salt in a food processor or high‑speed blender.

Process until thick and fairly smooth, about 1 minute. Scrape down the sides.

With the motor running, stream in the 2 tablespoons cold water a little at a time (or more if needed) until the hummus reaches a smooth, spreadable consistency, about 30–60 seconds longer. Taste and adjust salt, lemon or cumin as desired.

Transfer hummus to a shallow serving bowl. Drizzle with 1 teaspoon olive oil and sprinkle the paprika over the center for garnish. Set aside at room temperature while you fry the pita chips (or chill briefly).

Prepare pita: separate each pita pocket into two thinner rounds by slicing through the edge so you have 6 thinner rounds. Cut each round into 6–8 wedges to make bite‑size chips.

Make magic seasoning: in a small bowl combine garlic powder, smoked paprika, ground sumac (if using), dried oregano, ¾ teaspoon fine sea salt, black pepper and lemon zest. Stir to blend and set aside.

Heat oil: pour 1 cup neutral oil into a heavy skillet (cast iron or stainless) or a shallow pan to a depth of about 1/2 inch. Heat over medium-high until shimmering and a small piece of bread sizzles immediately but does not burn (about 350°F/175°C). If you don't have a thermometer, test carefully with one pita wedge.

Fry chips: working in batches (do not overcrowd), add pita wedges in a single layer. Fry, turning once, until golden brown and crisp, about 45–60 seconds per side. Use a slotted spoon or tongs to transfer chips to a paper towel–lined tray to drain. Repeat with remaining wedges and oil will return to temperature between batches.

Season chips: while chips are still hot, immediately sprinkle the magic seasoning evenly over them so the spices adhere. Toss gently to coat. Taste and add a touch more salt if desired.

Cool: let chips cool slightly — they will crisp further as they rest. Transfer to a serving bowl or place around the hummus platter.

Serve: spoon hummus into a shallow bowl if not already plated, drizzle the reserved olive oil, sprinkle paprika, then arrange fried pita chips around or alongside the hummus. Serve immediately so chips remain crisp.