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Hummus Dip & Pita Recipe

Name: European Street Cafes Hummus Dip & Pita Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned garbanzo beans (chickpeas), drained; 0.25 cups tahini (sesame paste); 3 tbsp fresh lemon juice; 2 cloves fresh garlic cloves, peeled; 3 tbsp extra-virgin olive oil; 2 tbsp cold water; 0.5 tsp ground cumin; 1 tsp fine sea salt; 0.25 tsp ground black pepper; 0.25 tsp smoked paprika (for garnish); 1 tbsp extra-virgin olive oil (for drizzle); 1 tbsp fresh parsley, finely chopped (optional, for garnish); 4 pieces pita bread (6-inch rounds); 1 piece cucumber, medium; 1 tbsp extra-virgin olive oil (for brushing pita); 0.25 tsp fine sea salt (for cucumber); 2 pieces lemon wedges (optional)

Inspired by European Street Cafe

Time30m

Serves4

garbanzo beans, garlic and olive oil served with pita and cucumber slices.

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Ingredients

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Hummus

2 cups canned garbanzo beans (chickpeas), drained

1/4 cups tahini (sesame paste)

3 tbsp fresh lemon juice

2 cloves fresh garlic cloves, peeled

3 tbsp extra-virgin olive oil

2 tbsp cold water

1/2 tsp Ground cumin

1 tsp fine sea salt

1/4 tsp ground black pepper

1/4 tsp smoked paprika (for garnish)

1 tbsp extra-virgin olive oil (for drizzle)

1 tbsp fresh parsley, finely chopped (optional, for garnish)

Accompaniments

4 pieces pita bread (6-inch rounds)

1 piece cucumber, medium

1 tbsp extra-virgin olive oil (for brushing pita)

1/4 tsp fine sea salt (for cucumber)

2 pieces lemon wedges (optional)

Method

Hummus

Prepare chickpeas

If using canned chickpeas, drain in a colander and rinse under cold water for 20–30 seconds. To yield extra-smooth hummus, optionally peel a few chickpeas by gently pinching them between fingers (optional).

Combine base ingredients

In a food processor, add the drained chickpeas, tahini, lemon juice, peeled garlic cloves, ground cumin, salt, and black pepper. Pulse several times to begin breaking down the chickpeas.

Process to smooth

With the processor running, slowly stream in 3 tablespoons olive oil through the feed tube. Gradually add cold water, 1 tablespoon at a time, until the hummus reaches a smooth, creamy consistency (about 1–2 more tablespoons). Stop and scrape down the bowl as needed. Process 1–2 minutes until very smooth.

Adjust seasoning

Taste and adjust seasoning: add up to 1 additional tablespoon lemon juice, more salt, or a pinch more cumin if desired. If hummus is too thick, add 1 teaspoon water at a time until desired texture is reached.

Plate and garnish

Spoon the hummus into a shallow serving bowl. Use the back of the spoon to create a shallow well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle with smoked paprika, and finish with chopped parsley if using.

Accompaniments

Prepare pita

Preheat oven to 350°F (175°C). Lightly brush both sides of each pita with 1 tablespoon olive oil (divide between pitas). Place on a baking sheet and warm for 6–8 minutes until heated through and slightly crisp at the edges. Alternatively, warm briefly on a skillet or directly over a gas flame to char slightly.

Slice cucumber

Wash the cucumber and slice into 1/4-inch rounds or half-moons. Arrange on a plate and sprinkle with 1/4 teaspoon fine sea salt and a squeeze of lemon if desired.

Serve

Place the hummus bowl on a platter with warm pita and cucumber slices. Provide extra lemon wedges on the side. Encourage guests to tear pita, scoop hummus, and enjoy with cucumber slices.