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Restaurants›The Kebab Shop | Mediterranean Cuisine›Hummus Recipe

Hummus Recipe

Name: The Kebab Shop | Mediterranean Cuisines HUMMUS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned cooked chickpeas (garbanzo beans), drained and rinsed; 0.5 cups tahini (sesame paste); 0.25 cups fresh lemon juice; 2 tbs extra-virgin olive oil; 2 tbs cold water; 2 cloves garlic cloves, peeled; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 tsp black pepper; 1 tbs extra-virgin olive oil (for drizzle); 0.25 tsp smoked paprika or sumac (for dusting); 1 tbs finely chopped fresh parsley; 0.75 cups fresh cilantro leaves, packed; 1 whole jalapeño, seeded for mild or keep seeds for heat; 1 tbs lime juice (in place of half the lemon if desired); 0.5 cups roasted red peppers (jarred, drained) or 1 small roasted red bell pepper; 1 tsp harissa paste or 1/2 tsp cayenne (adjust to heat); 0.5 tsp hot smoked paprika or ground Aleppo/chili flakes; 4 whole pita breads (6-inch rounds); 1 tbs olive oil (for brushing); 0.25 tsp coarse salt (optional)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time30m

Serves4

Choose Classic, Cilantro-Jalapeno, or Fire. Comes with Grilled Pita. 200-1220cal

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Ingredients

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Base Hummus (makes ~2 cups / serves 4)

2 cups canned cooked chickpeas (garbanzo beans), drained and rinsed

1/2 cups tahini (sesame paste)

1/4 cups fresh lemon juice

2 tbs extra-virgin olive oil

2 tbs cold water

2 cloves garlic cloves, peeled

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 tsp black pepper

Classic Finish & Garnish

1 tbs extra-virgin olive oil (for drizzle)

1/4 tsp smoked paprika or sumac (for dusting)

1 tbs finely chopped fresh parsley

Cilantro-Jalapeño Variation (optional)

3/4 cups fresh cilantro leaves, packed

1 whole jalapeño, seeded for mild or keep seeds for heat

1 tbs lime juice (in place of half the lemon if desired)

Fire Variation (optional)

1/2 cups roasted red peppers (jarred, drained) or 1 small roasted red bell pepper

1 tsp harissa paste or 1/2 tsp cayenne (adjust to heat)

1/2 tsp hot smoked paprika or ground Aleppo/chili flakes

Grilled Pita

4 whole pita breads (6-inch rounds)

1 tbs olive oil (for brushing)

1/4 tsp coarse salt (optional)

Method

Prepare Base Hummus

Optional chickpea peeling (smoother hummus)

For a very silky texture, pinch each chickpea between your fingers and slip off the skins. This takes 10–15 minutes for 2 cups; skip if short on time.

In a food processor, combine the drained chickpeas, tahini, lemon juice, garlic cloves, cumin, salt, and pepper. Process until a coarse paste forms (about 30 seconds).

With the processor running, stream in 2 tablespoons of olive oil and 2 tablespoons cold water. Continue processing, stopping to scrape down the bowl, until the mixture is very smooth and creamy, about 1–2 minutes. If too thick, add additional cold water 1 teaspoon at a time until desired consistency is reached.

Taste and adjust seasoning with more salt, lemon juice, or cumin as needed.

Classic Finish & Garnish

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a swirl or well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, dust with smoked paprika or sumac, and sprinkle with chopped parsley.

Cilantro-Jalapeño Variation

To make the Cilantro-Jalapeño version, add the cilantro leaves and the jalapeño (start with half if unsure about heat) to the food processor along with the base ingredients before processing, or pulse them into the finished base hummus until evenly incorporated. Add the lime juice if using. Adjust salt and jalapeño to taste.

Garnish with a few whole cilantro leaves and a thin jalapeño slice on top.

Fire Variation

For the Fire hummus, add the roasted red pepper and harissa (or cayenne) to the food processor with the base ingredients and process until smooth. Taste and increase harissa/cayenne a little at a time until desired heat is reached.

Finish with a drizzle of olive oil and a sprinkle of hot smoked paprika or chili flakes.

Grilled Pita

Preheat a grill pan or skillet over medium-high heat.

Brush each pita lightly with olive oil on both sides and sprinkle with a pinch of coarse salt if desired.

Grill pitas 1–2 minutes per side until warm and blistered spots appear. Remove and cut into wedges for serving.

Assemble & Serve

Place the selected hummus (Classic, Cilantro-Jalapeño, or Fire) in a shallow bowl, garnish as directed, and serve immediately with warm grilled pita wedges.

Store any leftover hummus in an airtight container in the refrigerator for up to 4 days.