Pita And Hummus Or Tzatziki Recipe
House-made chickpea puree in extra virgin olive oil, garlic, and tahini dip | House-made authentic Greek yogurt, extra virgin olive oil, fresh dill, garlic, and cucumber. Served with 2 pita bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hummus
Tzatziki
Pita
Method
Hummus
- 1
Prep chickpeas
Drain canned chickpeas, reserving 2–4 tablespoons of the can liquid. For creamier hummus, optionally peel a few chickpeas by pinching skins off and discard skins.
- 2
Blend base
In a food processor, combine drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and kosher salt. Pulse until mixture becomes coarse and combined (about 30–45 seconds).
- 3
Emulsify
With the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until incorporated. If mixture is too thick, add reserved chickpea liquid or cold water 1 tablespoon at a time (about 1–2 tbsp) and continue processing until very smooth and creamy (1–2 minutes). Taste and adjust salt, lemon, or garlic as desired.
- 4
Finish & serve
Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle a little extra virgin olive oil (about 1 tsp) over the top, sprinkle paprika and chopped parsley. Keep warm or room temperature until serving.
Tzatziki
- 5
Prepare cucumber
Peel and grate the cucumber, then place grated cucumber in a clean kitchen towel or fine mesh sieve. Squeeze out as much liquid as possible (about 1–2 tablespoons of liquid), then measure out 1/2 cup drained grated cucumber.
- 6
Combine ingredients
In a bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth and well combined.
- 7
Pita
- 8
Warm pita
Lightly brush pitas with 1 teaspoon olive oil on both sides. Warm in a 350°F (175°C) oven on a rack or baking sheet for about 3–5 minutes, or heat in a skillet over medium heat 30–45 seconds per side, until pliable and warmed through.
- 9