Creole Hummus Duo Recipe

Prepare chickpeas

Place 1 cup drained and rinsed chickpeas in the bowl of a food processor.

Add 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 peeled garlic clove, 1/2 teaspoon ground cumin, and 1/2 teaspoon sea salt to the food processor.

With the processor running, pour in 2 tablespoons extra-virgin olive oil, then add 2 tablespoons ice water a little at a time until the mixture becomes smooth and creamy. Scrape down the sides as needed (about 1–2 minutes total).

Taste and adjust seasoning with additional lemon juice, salt, or water to reach desired consistency. Transfer the traditional hummus to a shallow serving bowl, create a small well in the center, drizzle lightly with olive oil and sprinkle 1/4 teaspoon smoked paprika on top.

Mince the second garlic clove and roughly chop 1/4 cup green bell pepper, and slice the white/light-green part of the green onion.

In the food processor bowl (no need to clean completely if making back-to-back), combine 1 cup drained chickpeas, 1/8 cup tahini, 1 tablespoon fresh lemon juice, 1 teaspoon Creole mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon Creole seasoning, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper.

Add the chopped green pepper, green onion, 1 tablespoon finely chopped celery, and the minced garlic to the processor. Pulse to break down the vegetables, then process while streaming in 1 tablespoon extra-virgin olive oil and 1 tablespoon ice water until the spread is smooth but still has a slightly rustic texture (about 1–2 minutes).

Taste and adjust seasoning — add more hot sauce or Creole seasoning for heat and depth. Transfer the Creole hummus to its serving dish and make a shallow well for a final drizzle of olive oil.

Place both hummus bowls on a shared platter or side-by-side on a serving board.

Drizzle each hummus lightly with remaining extra-virgin olive oil (use from the 'Serves & Garnish' section). Sprinkle chopped parsley over the Creole hummus and a pinch of coarse sea salt over the pita crisps if desired.

Arrange 8 sea pita pieces and 2 cups carrot sticks around the hummus bowls. Serve immediately at room temperature so flavors are pronounced.

Leftovers: store hummus in airtight containers in the refrigerator up to 4 days. Bring to room temperature and stir before serving; add a little olive oil or water if it thickens.