Hummus Recipe

Prepare chickpeas

Drain canned chickpeas into a bowl and reserve the liquid. Optional: rub a few chickpeas between your fingers to remove loose skins for extra-smooth hummus; discard skins.

Blend tahini and lemon

In a food processor, combine tahini and 2 tablespoons lemon juice (from the 1/4 cup). Process 30 seconds, scrape down sides, and process 20 more seconds to whip and lighten the tahini.

Add aromatics

Add garlic, ground cumin, and kosher salt to the whipped tahini and process until garlic is finely incorporated, about 15–30 seconds.

Add chickpeas

Add the drained chickpeas and 2 tablespoons of the reserved chickpea liquid (or water) to the processor. Process 1 minute, scrape down the bowl, then process 1–2 more minutes until very smooth. If too thick, add up to 1–4 tablespoons additional reserved liquid or water, 1 tablespoon at a time, processing between additions until silky.

Finish with oil and seasoning

With the processor running, drizzle in 2 tablespoons extra-virgin olive oil and the remaining lemon juice. Taste and adjust salt, lemon, or cumin. Transfer hummus to a shallow serving bowl and smooth the top.

Sprinkle smoked paprika over the hummus surface for color and a hint of smoke.

Prepare cucumber

Grate the seeded cucumber, place in a fine sieve or clean kitchen towel, and press or squeeze to remove excess moisture so tzatziki remains thick.

Mix tzatziki

In a small bowl combine Greek yogurt, drained grated cucumber, 1 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1 teaspoon olive oil, chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth and refrigerate while finishing other components.

Combine chopped kalamata olives, chopped cherry tomatoes, finely chopped red onion, parsley, 1 teaspoon lemon juice, 1 teaspoon olive oil, and 1/8 teaspoon black pepper in a small bowl. Taste and adjust salt if needed. Let sit 5–10 minutes to meld flavors.

Preheat oven

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

Cut and oil pita

Cut each pita round into 8 wedges. Toss wedges with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and optional 1 teaspoon za'atar until evenly coated.

Bake until crisp

Arrange wedges in a single layer on the baking sheet and bake 10–12 minutes, flipping once at 6 minutes, until golden and crisp. Remove and cool on a rack.

Spoon a couple dollops (about 2–3 tablespoons) of the tzatziki on one side of the hummus surface and gently swirl with the back of a spoon to create two shallow wells. Spoon 3 tablespoons of the olive-tomato relish into or beside the tzatziki.

Drizzle 2 tablespoons extra-virgin olive oil over the hummus, add smoked paprika (if not already), and tuck fresh dill sprigs into the hummus for garnish.

Serve hummus at room temperature with crispy pita wedges on the side. Leftover hummus keeps refrigerated in an airtight container for up to 4 days; bring to room temp before serving.