Mediterranean Hummus Recipe

Prep

If you prefer extra-smooth hummus, peel the chickpeas by pinching each between thumb and forefinger to remove skins. This is optional but yields silkier texture.

In a food processor, combine tahini and lemon juice. Process 30 seconds to whip and lighten the mixture.

Add the garlic, cumin, and salt to the whipped tahini and process 10–15 seconds to incorporate.

Add the drained chickpeas and 1 tablespoon of olive oil to the processor. Process 1 minute; scrape down sides with a spatula.

With the processor running, add 2 tablespoons of ice cold water gradually (a little at a time) until the mixture becomes smooth and spreadable, about 30–60 seconds more. If needed, add an additional 1–2 tablespoons water to reach desired consistency.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. If hummus tastes slightly bitter from tahini, a pinch of sugar or an extra splash of olive oil can balance it.

Spoon hummus into a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle paprika and chopped parsley for garnish.

Activate yeast: In a small bowl, combine warm water (about 110°F / 43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, yeast may be inactive—start again with fresh yeast.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and olive oil.

Stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 4–5 minutes on medium speed.

Form dough into a ball, coat lightly with oil, place in a clean bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 45–60 minutes.

Gently deflate the dough and divide into 6 equal portions (for small pitas) or 4 portions (for larger). Roll each portion into a tight ball and cover with a towel. Let rest 10 minutes to relax the gluten.

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot. If using an oven, preheat to 500°F (260°C) with a baking stone or inverted baking sheet inside.

On a lightly floured surface, roll each dough ball into a 1/8–1/4-inch thick round, about 6–8 inches diameter (depending on portion count). Dust with a little semolina or flour to prevent sticking.

Cook: Place one round into the hot skillet. Cook 1–2 minutes until puffed and underside has brown spots, then flip and cook another 30–60 seconds. The pita should puff up fully; if it doesn't, press gently with a spatula to encourage puffing. For oven method, place rounds on the hot stone/sheet and bake 3–5 minutes until puffed and lightly browned.

Remove cooked pitas to a clean towel and keep covered to stay soft while you finish the rest.

Once all pitas are cooked, serve warm alongside the hummus so guests can tear or open pockets and scoop.