Side: Hummus (fire) And Pita Recipe

Name: The Kebab Shop | Mediterranean Cuisines Side: Hummus (Fire) And Pita Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups canned chickpeas (garbanzo beans), drained and rinsed; 0.5 cups tahini (well-stirred); 0.25 cups fresh lemon juice; 2 tbs extra-virgin olive oil; 2 tbs warm water (or reserved chickpea liquid aquafaba); 2 each garlic cloves, peeled; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp red pepper flakes; 1 tbs harissa paste (or 1–2 tsp cayenne for heat); 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp chipotle in adobo (finely chopped) — optional for deeper smoke heat; 1 tsp paprika or chili oil (for drizzle); 2 tbs fresh parsley or cilantro, chopped (for garnish); 6 each small pita rounds (6–8, 6–7 inch); 2 tsp olive oil (for brushing); 0.25 tsp sea salt or flaky salt (to finish)

Inspired by The Kebab Shop | Mediterranean Cuisine

Time30m

Serves6

Make Side: Hummus (fire) And Pita Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spicy Hummus (Fire)

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

1/2 cups tahini (well-stirred)

1/4 cups fresh lemon juice

2 tbs extra-virgin olive oil

2 tbs warm water (or reserved chickpea liquid aquafaba)

2 each garlic cloves, peeled

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Red pepper flakes

1 tbs harissa paste (or 1–2 tsp cayenne for heat)

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp chipotle in adobo (finely chopped) — optional for deeper smoke heat

1 tsp paprika or chili oil (for drizzle)

2 tbs fresh parsley or cilantro, chopped (for garnish)

Warm Pita & Finish

6 each small pita rounds (6–8, 6–7 inch)

2 tsp olive oil (for brushing)

1/4 tsp sea salt or flaky salt (to finish)

Method

Spicy Hummus (Fire)

Prep

If using canned chickpeas and you want extra-smooth hummus, reserve 2 tablespoons of the can liquid (aquafaba). Peel the garlic cloves. Warm the lemon juice slightly (10–15 seconds in microwave) to help emulsify.

Blend base

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, red pepper flakes, harissa paste, chipotle in adobo (if using), salt, and black pepper. Pulse until the mixture is coarse.

Emulsify

With the food processor running, slowly drizzle 2 tablespoons olive oil and 2 tablespoons warm water or reserved aquafaba through the feed tube. Continue processing until very smooth, stopping to scrape the bowl down as needed. If the hummus is too thick, add additional warm water 1 teaspoon at a time until you reach a creamy, spreadable consistency.

Adjust seasoning & heat

Taste and adjust: add more salt, lemon juice, or up to 1/2 teaspoon extra harissa/cayenne if you want more heat. If the smokiness is desired, add another 1/4 teaspoon smoked paprika or a touch more chipotle, then pulse to combine.

Finish

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow swirl on the surface. Drizzle with 1 teaspoon olive oil or chili oil, sprinkle a pinch of smoked paprika or red pepper flakes on top, and scatter chopped parsley/cilantro.

Warm Pita & Finish

Preheat oven to 350°F (175°C) or set a skillet over medium heat.

Lightly brush each pita with a thin layer of olive oil on both sides and stack them.

To warm in the oven: wrap the stack in foil and heat for 8–10 minutes until warm through. To use a skillet: heat 30–45 seconds per side until puffed and warm, working in batches.

Once warm, cut pitas into wedges or leave whole. Sprinkle pita wedges lightly with flaky salt if using.

Serve immediately alongside the spicy hummus. Offer extra chili oil or harissa on the side for guests who want more heat.