Hummus Recipe

Prep chickpeas

If you want ultra-smooth hummus, peel the chickpeas by gently pinching each between thumb and forefinger to remove skins. This is optional but yields creamier texture.

In a food processor, combine drained chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin and kosher salt.

Pulse until the mixture is thick and coarse. Scrape down the sides with a spatula.

With the processor running, add reserved chickpea liquid (or water) one tablespoon at a time until hummus reaches a smooth, spreadable consistency (about 2–3 tablespoons). Continue processing for 45–60 seconds to fully emulsify and lighten the texture.

Taste and adjust seasoning: add more salt, lemon juice, or cumin as desired. Transfer hummus to a shallow serving bowl and use the back of a spoon to create a well in the center for garnish.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and dust with paprika.

Prepare the cucumber: grate the seeded half cucumber on the large holes of a box grater. Place grated cucumber in a clean towel or paper towel and squeeze to remove excess moisture — you want it damp but not watery.

In a small bowl combine Greek yogurt, grated cucumber, chopped dill, lemon juice, minced garlic, salt and black pepper. Stir until smooth and adjust seasoning to taste.

For a thinner drizzle, stir in 1–2 teaspoons of water or olive oil. Spoon or pipe a zigzag of tzatziki over the hummus (reserve some to serve on the side if desired).

Scatter halved Kalamata olives over one side of the hummus, place dill sprigs around the bowl and add lemon wedges to the serving plate.

Finish with an extra small drizzle of olive oil over the tzatziki and hummus if desired.

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

Separate each pita pocket into two rounds and cut each round into 6–8 wedges to make chips.

Place pita wedges in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with sea salt and dried oregano. Toss to coat evenly.

Arrange the wedges in a single layer on the prepared baking sheet. Bake 8–12 minutes, turning once halfway through, until golden and crisp. Watch carefully to avoid burning.

Remove from oven and let cool slightly; chips will crisp further as they cool. Transfer to a basket or plate to serve with the hummus.