Classic Hummus Toasted Pita (Printable Format)
Creamy hummus paired with warm, golden toasted pita for dipping or as a flavorful starter.
# What You Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup fresh lemon juice (about 1 large lemon)
03 - 1/4 cup tahini
04 - 1 small garlic clove, minced
05 - 2 tablespoons extra virgin olive oil, plus additional for serving
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 2–3 tablespoons cold water
→ Garnish
09 - 1 tablespoon extra virgin olive oil
10 - 1/2 teaspoon paprika or sumac
11 - 1 tablespoon chopped fresh parsley
→ Toasted Pita
12 - 4 pita breads
13 - 1 tablespoon olive oil
14 - Pinch of sea salt
# How-To Steps:
01 - Combine tahini and lemon juice in a food processor and process for 1 minute until mixture is thick and creamy.
02 - Add minced garlic, olive oil, ground cumin, and salt to the processor and blend until thoroughly combined.
03 - Add drained chickpeas and process until the mixture becomes thick and smooth, scraping down the sides as necessary.
04 - With the machine running, slowly add cold water tablespoon by tablespoon until the hummus becomes creamy and fluffy. Taste and adjust seasoning as needed.
05 - Transfer hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika or sumac, and garnish with chopped parsley.
06 - Preheat oven to 400°F. Lightly brush pita breads with olive oil and sprinkle with sea salt.
07 - Cut each pita into wedges and arrange them evenly on a baking sheet.
08 - Bake the pita wedges in the preheated oven for 8 to 10 minutes until golden and crisp. Serve warm alongside the hummus.
# Expert Suggestions:
01 -
- This hummus is so smooth and flavorful it feels like a warm kitchen secret you want to share with friends
- The perfect balance of lemon and garlic keeps it fresh and makes it a go-to for any gathering
02 -
- Peeling the chickpeas before blending makes the hummus exceptionally smooth
- Slowly adding cold water is the trick that transforms thick paste into airy creaminess
03 -
- Use the freshest lemon juice you can – bottled just won’t do
- The secret to fluffy hummus is gradually adding cold water while blending