Hummus With Pita Recipe

Prepare chickpeas

If using canned chickpeas, drain them and reserve 2 tablespoons of the can liquid (aquafaba). For creamier hummus, optionally remove skins by gently pinching each chickpea—this is optional but gives a smoother texture.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30–60 seconds until the mixture lightens in color and becomes slightly fluffy. This helps prevent the hummus from tasting bitter and ensures a creamy base.

Add garlic and seasoning

Add the garlic clove, ground cumin, and kosher salt to the tahini-lemon mixture. Pulse a few times to incorporate and break down the garlic.

Add chickpeas and liquid

Add the drained chickpeas and 2 tablespoons reserved aquafaba (or the 2 tablespoons listed) to the processor. Process for 1 minute, then scrape down the sides. Continue processing while slowly drizzling in 2 tablespoons olive oil. If the mixture is too thick or grainy, add cold water 1 tablespoon at a time (up to 2 tablespoons) or additional aquafaba until the hummus reaches a smooth, creamy consistency.

Adjust seasoning

Taste and adjust salt, lemon, or cumin as needed. If garlic is too strong, process longer to mellow it. Process another 20–30 seconds to fully emulsify and smooth the hummus.

Finish

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

Drizzle 1 tablespoon extra-virgin olive oil over the hummus, sprinkle the paprika or smoked paprika across the surface, and scatter the chopped parsley on top. Serve immediately or cover and chill for up to 24 hours—allow to come to room temperature before serving for best flavor.

Warm and crisp pita

Preheat oven to 400°F (200°C). Lightly brush both sides of each pita with the 1 tablespoon olive oil and sprinkle with a pinch of sea salt. Place directly on the oven rack or on a baking sheet and warm for 4–6 minutes until heated through and slightly crisp at the edges. Alternatively, warm in a dry skillet over medium heat for 60–90 seconds per side, or wrap in foil and heat on the grill.

Slice and serve

Cut warmed pitas into wedges or open to form pockets. Arrange wedges around the hummus for serving.