Hummus And Pita Recipe

Prep chickpeas

If using canned chickpeas, drain them into a bowl and reserve 3 tablespoons of the liquid. Optionally, remove a few skins by gently rubbing chickpeas between your fingers for an extra-smooth hummus.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process 30–45 seconds until slightly whipped and lighter in color — this step helps avoid bitter, grainy tahini.

Add garlic and seasoning

Add the peeled garlic cloves, ground cumin, and salt to the tahini-lemon mixture. Process 15–20 seconds to break down the garlic and incorporate spices.

Add chickpeas and olive oil

Add the drained chickpeas and 2 tablespoons of extra virgin olive oil to the food processor. Process until mixture becomes thick and somewhat smooth (about 1 minute), scraping down the bowl as needed.

Adjust texture

While the processor runs, slowly add the reserved chickpea liquid or cold water, 1 tablespoon at a time, up to 3 tablespoons, until the hummus reaches a creamy, spreadable consistency (about 30–60 seconds more). Taste and adjust salt, lemon, or garlic as needed.

Finish

With the motor running, drizzle in the remaining 1 tablespoon of extra virgin olive oil for sheen and silkiness. Transfer hummus to a shallow serving bowl and smooth the top, creating a shallow well in the center for olive oil.

Preheat a skillet or griddle over medium-high heat. Brush both sides of each pita lightly with 1/2 teaspoon olive oil. Toast each pita 30–45 seconds per side until warm, slightly puffed and with light char spots. Alternatively, warm in a 350°F (175°C) oven for 3–5 minutes. If desired, sprinkle a pinch of coarse sea salt on the brushed surface before toasting.

Cut each warm pita into 6 wedges for serving.

Spoon the hummus into the center of a serving plate or keep in the shallow bowl. Create a swirl or shallow well in the center and drizzle the remaining 1 tablespoon extra virgin olive oil over the top.

Sprinkle the finely chopped parsley evenly over the hummus, then dust with the sweet or smoked paprika for color and mild warmth.

Place the 2 warm pita breads (cut into wedges) alongside the hummus and serve immediately.