Hummus Dip & Pita Bread Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them. For a creamier hummus, remove and discard a few of the skins by gently pinching each chickpea between your fingers (optional). Reserve a tablespoon of the drained liquid from the can or use water for adjusting texture.

Blend base

In a food processor, combine the tahini and lemon juice. Process 30 seconds, then scrape down the sides and process another 30 seconds — this whips the tahini, making it lighter and creamier.

Add aromatics and chickpeas

Add the garlic cloves, ground cumin and salt to the tahini-lemon mixture. Pulse once or twice to break up the garlic. Add the drained chickpeas and 2 tablespoons of cold water (or reserved chickpea liquid). Process until the mixture is thick and fairly smooth, about 1 minute.

Adjust texture and flavor

With the processor running, slowly drizzle in 2 tablespoons of the olive oil and an additional 1 tablespoon of cold water to loosen the hummus. Process until completely smooth, about 30–60 seconds more. Taste and adjust salt, lemon juice (add up to 1 more tbs if desired), or cumin as needed.

Finish and serve

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle remaining 1 tablespoon olive oil over the top, sprinkle smoked paprika and chopped parsley. If you like, garnish with a few whole chickpeas and a drizzle more olive oil. Keep chilled until serving.

Make dough

In a large bowl, whisk together the flour, instant yeast, sugar and salt. Add the warm water and 1 teaspoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is very sticky, sprinkle up to 1 more tablespoon flour. Form into a ball.

First rise

Lightly oil the bowl, place the dough ball inside and cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 45–60 minutes.

Divide and rest

Punch down the dough and divide into 6 equal pieces (about 2 ounces / 55 g each). Roll each piece into a smooth ball, then cover and let rest 10 minutes to relax the gluten.

Shape pitas

On a lightly dusted surface, roll each ball into a 5–6 inch (12–15 cm) circle, about 1/8" thick. Dust with semolina or flour to prevent sticking.

Cook pitas

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Working one at a time, place a rolled circle in the dry skillet. Cook until puffed and lightly brown spots appear on the underside, about 1–2 minutes. Flip and cook the other side 1–2 minutes. If some pitas do not fully puff, that's fine — they will still be soft and tasty. Transfer cooked pitas to a clean kitchen towel and stack, covering to keep warm and soft.

Serve

Slice or tear the warm pitas and serve alongside the hummus. Pitas are best served the same day; leftover pitas can be stored in a sealed bag and reheated briefly in a hot skillet or oven.