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Ingredients
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Pitta
Hummus Dip
Optional Garnishes
Method
Pitta
- 1
Preheat and prepare pittas
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil it.
- 2
Slice pittas into fingers
Using a serrated knife, cut each large pitta in half to make pockets flat, then cut each half into 3–4 long wedges (fingers) about 2–3 cm wide. You should end up with roughly 24–32 fingers from 4 pittas.
- 3
Toss with oil and season
Place pitta fingers in a large bowl. Drizzle with 1 tablespoon olive oil, sprinkle 1 tsp sea salt, 1/2 tsp black pepper and smoked paprika if using. Toss thoroughly to coat each piece evenly.
- 4
Bake until crisp
Spread the pitta fingers in a single layer on the prepared baking sheet. Bake in the preheated oven for 8–12 minutes, turning once halfway, until golden and crisp. Watch closely from 8 minutes onward to prevent burning. Remove and cool on a rack — they will crisp further as they cool.
Hummus Dip
- 5
Prepare chickpeas
If you prefer a very smooth hummus, remove the skins from the chickpeas by gently rubbing them between your fingers or a clean towel. This step is optional but yields a silkier texture.
- 6
Combine ingredients
In a food processor, combine the drained chickpeas (400 g), 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (peeled), 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, 1 tsp sea salt and 1/4 tsp black pepper.
- 7
Blend to smooth
Pulse to combine, then run the processor continuously. With the machine running, add 2 tbsp cold water (or more 1 tsp at a time) until the hummus reaches your desired creamy consistency. Scrape down the sides as needed and blend for 1–2 minutes for a smooth result.
- 8
Adjust and serve
Taste and adjust seasoning with more lemon, salt or cumin if desired. Transfer hummus to a shallow serving bowl, drizzle with 1 tsp extra olive oil and sprinkle 1/4 tsp paprika on top. Add optional chopped parsley and toasted sesame seeds if using.