Hummus Recipe

Prepare chickpeas

If you want the smoothest hummus, reserve 2–3 tablespoons of the liquid from the canned chickpeas (aquafaba). Otherwise use cold water. Drain and rinse the chickpeas thoroughly.

Blend base

In a food processor combine chickpeas, tahini, lemon juice (1/4 cup), 2 tablespoons olive oil, garlic cloves, ground cumin, and salt. Process until a coarse paste forms, scraping down the bowl as needed (about 1–2 minutes).

Adjust texture

With the processor running, add cold water or reserved aquafaba 1 tablespoon at a time (total about 2–3 tablespoons) until the hummus becomes creamy and silky. If too thick, add up to 1 additional tablespoon of water. Taste and adjust salt and lemon as desired.

Finish and plate

Spoon hummus into a shallow bowl, use the back of the spoon to create a well in the center. Drizzle 1 tablespoon extra-virgin olive oil over the surface and sprinkle smoked paprika for color.

Prepare cucumber: peel the cucumber, cut lengthwise and scoop seeds with a spoon. Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and press or squeeze to remove excess water (about 5 minutes).

Mix tzatziki: In a bowl combine Greek yogurt, drained grated cucumber, chopped dill, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1 teaspoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Stir until smooth and chill for at least 15 minutes to let flavors meld.

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

Prepare pita: Brush each pita lightly with 1/4 teaspoon olive oil on both sides. If using za'atar, sprinkle lightly on one side and press gently so it adheres. Cut each pita into 6–8 wedges.

Bake: Arrange wedges in a single layer on the baking sheet, sprinkle with sea salt, and bake for 8–12 minutes, flipping once, until crisp and golden. Let cool slightly (they continue crisping as they cool).

Assemble the platter: Spread a generous layer of hummus across a shallow serving plate. Spoon a few dollops of tzatziki on top or to the side. Scatter the halved Kalamata olives over and around the hummus. Drizzle remaining 1 tablespoon olive oil over the hummus and tzatziki.

Finish: Tuck crispy pita wedges around the hummus, garnish with fresh dill sprigs and serve with lemon wedges on the side for squeezing. Serve immediately so pita remains crisp.