Hummus & Pita Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them under cold water. For a smoother hummus, remove a few skins by gently rubbing chickpeas between your fingers (optional). Reserve 2 tablespoons of the canned liquid (aquafaba) or measure 2 tablespoons cold water.

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, cumin, and 1/2 teaspoon kosher salt. Pulse until mixture is coarsely combined, about 30 seconds.

Emulsify and adjust texture

With the processor running, drizzle in 2 tablespoons olive oil and the reserved aquafaba or cold water through the feed tube. Continue processing 1–2 minutes until very smooth and creamy. If too thick, add up to 1–2 tablespoons more water, 1 tablespoon at a time, until desired consistency is reached.

Season to taste

Stop and taste; add remaining 1/4 teaspoon salt or more lemon juice if desired. Pulse once to combine.

Finish and garnish

Spoon hummus into 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 top, sprinkle with paprika and chopped parsley.

Warm pita

Preheat oven to 350°F (175°C). Lightly brush both sides of each pita with 1/4 teaspoon olive oil and sprinkle a tiny pinch of sea salt if using. Wrap pitas in foil and warm in the oven for 8–10 minutes until soft and slightly puffed. Alternatively, heat on a skillet over medium heat 1–2 minutes per side until warm and slightly charred.

Serve

Place warm pita on a plate, cut into wedges if desired. Serve immediately with the hummus bowl in the center. Offer extra olive oil and a sprinkle of paprika or parsley at the table.