Grilled Pita Recipe

Prepare and blend

Drain and rinse the chickpeas. Reserve a few whole chickpeas (about 6) for garnish if desired. In a food processor combine chickpeas, tahini, lemon juice, extra-virgin olive oil, garlic cloves, sour cream (or Greek yogurt), parsley, chives, tarragon (or basil), green onions, and white wine vinegar.

Pulse the mixture until it begins to come together, then run the processor continuously for 30–60 seconds until smooth. Scrape down the bowl as needed.

With the processor running, add cold water, 1 tablespoon at a time, until the hummus reaches a slightly loose, spreadable consistency suitable for ripping (about 1–2 tbs). Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper — adjust to taste.

For the 'ripped' green goddess effect: transfer about 2/3 of the hummus to a serving bowl. Roughly fold or 'rip' in an extra tablespoon of chopped herbs (parsley/chives) so the remaining 1/3 keeps bright herb flecks — this creates contrasting green streaks rather than fully uniform green color.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). If using an oven, preheat broiler and line a sheet pan.

Brush both sides of each pita lightly with 1/2 tbs olive oil. Sprinkle lightly with coarse salt and freshly ground black pepper.

Place pitas on the hot grill or under the broiler. Grill 1–2 minutes per side until char marks appear and the bread is warmed and slightly crisp at the edges. Watch carefully to avoid burning. Remove and keep warm; cut each pita into 6 wedges if serving as an appetizer.

Spread about 2–3 tablespoons of the ripped green goddess hummus onto each warm pita wedge (or spread a larger amount on serving platter pitas), leaving some hummus texture visible for the 'ripped' look.

Scatter crumbled feta evenly over the hummus-topped pitas. Sprinkle lemon zest and chopped dill or parsley over the top. Drizzle lightly with 1 tablespoon extra-virgin olive oil and finish with a pinch of red pepper flakes if using.

Garnish with the reserved whole chickpeas if you held any back and a final crack of black pepper. Serve immediately while pitas are warm and crisp.