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Ingredients
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Hummus
Toasted Pita
Method
Hummus
Add garlic and seasonings
Add the peeled garlic cloves, ground cumin, and kosher salt to the tahini-lemon mixture. Process for 20–30 seconds to combine and break down the garlic.
Add garbanzos and olive oil
Add the drained garbanzos and 3 tablespoons of olive oil to the food processor. Process on high for 1 minute. Stop, scrape down the sides with a spatula, then process again.
Adjust texture
With the processor running, add the ice water 1 tablespoon at a time through the feed tube until the hummus reaches your desired smoothness (about 1–2 tablespoons). Continue processing for another 30–45 seconds to ensure a silky texture. Taste and adjust seasoning—add up to 0.25–0.5 tsp more salt or more lemon juice if desired.
Finish and store
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a slight well in the center. Drizzle about 1 tablespoon of extra-virgin olive oil over the top and sprinkle the smoked paprika evenly. Refrigerate any leftovers in an airtight container for up to 4 days.
Toasted Pita
Preheat oven to 400°F (200°C) or heat a heavy skillet over medium-high heat if toasting on the stovetop.
If using the oven: Brush each pita lightly with the 1 tablespoon olive oil on both sides and sprinkle with a light pinch of salt. Place on a baking sheet in a single layer and bake for 6–8 minutes, flipping halfway, until edges are golden and crisp but still pliable. If using a skillet: Brush lightly with oil, then cook each pita 1–2 minutes per side until golden spots appear and the pita is warm and slightly crisp. Repeat with remaining pitas.