Sahara Dune Hummus Pita (Printable Version)

Smooth hummus paired with spiced, crisp pita chips inspired by desert dunes.

# Components:

→ Hummus

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons tahini
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon fine sea salt, plus more to taste
08 - 2 to 3 tablespoons cold water

→ Pita Chips

09 - 4 large pita breads (white or whole wheat)
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1/4 teaspoon fine sea salt

→ Garnish

14 - Pinch of ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling

# Preparation steps:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice pita breads into irregular, curved triangles resembling rolling dunes. Brush both sides lightly with olive oil, then sprinkle with smoked paprika, ground cumin, and salt.
03 - Place pita pieces in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Allow to cool.
04 - In a food processor, blend chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt until very smooth. Add cold water one tablespoon at a time to achieve a creamy consistency. Adjust seasoning to taste.
05 - Use a spoon or offset spatula to form the hummus into smooth, undulating mounds on a serving dish, evoking desert dunes.
06 - Drizzle the hummus mounds with olive oil, dust with sumac or sweet paprika, and scatter parsley leaves if desired. Arrange pita chips around the hummus for serving.

# Expert Advice:

01 -
  • It looks like an edible art installation but tastes even better than it looks.
  • Everything comes together in just 30 minutes, so you can actually pull this off on a weeknight.
  • People always think you spent hours on it, when really you just got creative with a spatula.
02 -
  • If your hummus tastes chalky or doesn't blend smooth, you either didn't add enough water or your tahini is too old—always check the date on that jar.
  • Don't skip drizzling cold water in slowly during blending; rushing this step is why hummus sometimes ends up grainy instead of silky.
  • Those pita chips are best eaten the same day you make them, but if you need to make them ahead, store them in an airtight container and they'll stay crisp for a couple of days.
03 -
  • Roasted garlic instead of raw garlic transforms the hummus into something deeper and more subtle—try it once and you might never go back to raw.
  • A tiny pinch of cayenne in the hummus adds a whisper of heat that makes people lean in for another bite without knowing why.
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