Smoked Paprika Hummus With Pita Recipe

Prep chickpeas

If you have time, peel the skins from about half the chickpeas by pinching each between thumb and forefinger; this yields a silkier hummus. Otherwise proceed with whole drained and rinsed chickpeas.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, smoked paprika, ground cumin, kosher salt and black pepper.

Pulse until the mixture begins to come together, stopping to scrape down the bowl as needed (about 30–60 seconds of intermittent pulsing).

With the processor running, drizzle in 2 tablespoons of extra-virgin olive oil and 2 tablespoons of cold water. Continue processing until very smooth and creamy, about 1–2 minutes. If the hummus seems too thick, add additional water 1 tablespoon at a time until desired consistency is reached.

Taste and adjust seasoning with additional salt, lemon juice, or smoked paprika as desired.

Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center for garnishes and olive oil.

Drizzle 1 tablespoon extra-virgin olive oil over the surface of the hummus, then sprinkle the additional 1/2 teaspoon smoked paprika evenly across the top for color and a smoky finish.

Scatter the crumbled feta cheese and halved Kalamata olives across the hummus, then top with the diced cucumber and finely diced red bell pepper, arranging them attractively so each scoop can include a mix of toppings.

Finish by sprinkling the chopped fresh parsley over the garnishes.

Warm the pita wedges briefly in a 350°F (175°C) oven for 5–7 minutes or wrap in foil and heat for 8–10 minutes, or toast on a dry skillet for 1–2 minutes per side until pliable and lightly charred.

Serve the hummus immediately with the warm pita wedges and a small bowl of hot sauce on the side so diners can add heat to taste.

Leftover hummus can be refrigerated in an airtight container for up to 4 days. Bring to room temperature and stir before serving.