Hummus & Pita Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Separate each pita pocket into two thinner rounds by slicing along the seam. Stack the rounds and cut each into 8 triangles (like pizza slices).

In a large bowl, toss the pita triangles with 2 tbs olive oil, 1 tsp fine sea salt, and 1/2 tsp smoked paprika until evenly coated.

Arrange the triangles in a single layer on the prepared baking sheet, leaving a little space between pieces for even crisping.

Bake for 8–12 minutes, turning once halfway through, until golden brown and crisp. Watch closely near the end to prevent burning. Remove from oven and let cool on a rack; they will crisp further as they cool.

If you do not have pre-roasted garlic: preheat oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out 6 softened cloves. (If using store-bought roasted garlic, proceed.)

In the bowl of a food processor, combine 2 cups drained chickpeas, roasted garlic cloves, 1/2 cup tahini, 3 tbs fresh lemon juice, 1/2 tsp ground cumin, 1 tsp fine sea salt, and 1/4 tsp black pepper.

Process until mixture is thick and coarse, about 1 minute. With the processor running, drizzle in 2 tbs olive oil and then gradually add 3 tbs cold water (more if needed) until the hummus is very smooth and spreadable. Stop and scrape down the bowl as needed. Taste and adjust salt, lemon, or water for desired consistency and brightness.

Transfer hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for the olive oil garnish.

Drizzle 1 tbs extra-virgin olive oil into the well of the hummus. Sprinkle 1/2 tsp smoked paprika evenly over the surface.

Scatter 2 tbs chopped parsley and 1 tbs chopped cilantro (if using) over the hummus. Add 2 tbs toasted pine nuts or chopped roasted almonds if desired for texture.

Place the cooled pita chips on a platter alongside the hummus. Serve immediately so chips remain crisp. Leftover hummus can be refrigerated in an airtight container for up to 5 days; chips are best eaten same day.