Side: Hummus And Pita, Large Recipe

Name: The Kebab Shop | Mediterranean Cuisines Side: Hummus And Pita, Large Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (garbanzo beans), drained; 0.5 cups tahini (sesame paste); 0.25 cups fresh lemon juice; 2 tbs extra-virgin olive oil; 2 cloves garlic cloves, peeled; 1 tsp ground cumin; 1 tsp salt; 3 tbs cold water; 0.5 tsp smoked paprika (for garnish); 1 tbs extra-virgin olive oil (for drizzle/garnish); 2 tbs fresh parsley, chopped (optional garnish); 4 each large pita breads (store-bought or homemade); 1 tbs extra-virgin olive oil (for brushing); 0.25 tsp sea salt or flaky salt (optional)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time25m

Serves4

Make Side: Hummus And Pita, Large Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hummus

2 cups canned chickpeas (garbanzo beans), drained

1/2 cups tahini (sesame paste)

1/4 cups fresh lemon juice

2 tbs extra-virgin olive oil

2 cloves garlic cloves, peeled

1 tsp Ground cumin

1 tsp Celtic sea salt

3 tbs cold water

1/2 tsp smoked paprika (for garnish)

1 tbs extra-virgin olive oil (for drizzle/garnish)

2 tbs fresh parsley, chopped (optional garnish)

Pita

4 each large pita breads (store-bought or homemade)

1 tbs extra-virgin olive oil (for brushing)

1/4 tsp sea salt or flaky salt (optional)

Method

Hummus

Prepare chickpeas (optional skin removal)

If you want an ultra-smooth hummus, gently rub the drained chickpeas between towels or pinch them to remove loose skins. This is optional but yields a silkier texture.

Combine base ingredients

In a food processor, add the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and salt. Pulse several times to break the chickpeas down.

Emulsify and smooth

With the processor running, stream in the 2 tablespoons olive oil, then add the cold water tablespoon by tablespoon (about 3 tablespoons total) until the mixture becomes smooth and creamy. Stop and scrape down the sides as needed. Process 1–2 minutes until very smooth. Taste and adjust seasoning with additional salt, lemon juice, or cumin as desired.

Finish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center for garnish. Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle smoked paprika and chopped parsley if using.

Pita

Warm and slightly crisp pita

Preheat oven to 350°F (175°C). Place the pita breads on a baking sheet. Lightly brush each pita with the 1 tablespoon olive oil and sprinkle with a pinch of sea salt if desired. Warm in the oven for 5–7 minutes until heated through and slightly puffed. Alternatively, warm on a dry skillet over medium heat for about 1–2 minutes per side until golden spots appear.

Slice and serve

Remove warm pitas from the oven and cut into 6–8 wedges each (or leave whole for pockets). Arrange around the bowl of hummus so guests can dip. Serve immediately while pita is warm.