Hummus Recipe

Prepare chickpeas (optional skinning)

If you want an ultra-smooth hummus, pinch a few chickpeas to remove skins. Rinse drained chickpeas briefly under cold water and drain thoroughly.

Combine chickpeas, tahini, lemon juice, olive oil, whole garlic cloves, ground cumin, and salt in a food processor fitted with an S-blade.

Process on high until mixture is thick and somewhat grainy, about 1 minute. Scrape down sides with a spatula.

With the processor running, add ice water 1 tablespoon at a time until the hummus becomes smooth and creamy, about 2–3 more minutes. Taste and adjust salt, lemon, or cumin as desired.

Transfer hummus to a serving shallow bowl and use the back of a spoon to create a shallow well in the center for toppings.

Place grated cucumber in a fine sieve or clean cloth and press or squeeze to remove excess moisture. This prevents watery tzatziki.

In a small bowl, combine Greek yogurt, drained grated cucumber, chopped fresh dill, lemon juice, minced garlic, salt, and black pepper. Stir until uniform and taste for seasoning. Refrigerate until ready to use (helps flavors meld).

Optionally, thin tzatziki with a teaspoon of water or olive oil if you prefer a looser drizzle consistency.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cut each pita round into 6–8 wedges. Toss pita wedges with olive oil (or spray) and a pinch of fine sea salt. Spread in a single layer on the baking sheet.

Bake until crisp and golden at the edges, about 8–12 minutes, turning once halfway for even browning. Remove and cool slightly — they will crisp further as they cool.

Spoon a generous tablespoon or two of the chilled tzatziki into the hummus well. Drizzle 2 tablespoons extra-virgin olive oil over the hummus surface, sprinkle smoked paprika, and scatter halved Kalamata olives and toasted sesame seeds if using.

Garnish with fresh dill sprigs. Serve immediately with warm crispy pita wedges on the side for dipping.