Silky Smooth Hummus with Warm Pillowy Pita
Ultra-creamy, velvety hummus whipped to cloud-like smoothness with tahini, lemon, and garlic, served in a shallow bowl with a pool of olive oil and a scattering of warm spices. Paired with soft, freshly warmed pita bread that puffs and steams when you tear it open. This is hummus done right — the kind that makes you wonder why you ever bought it from a store.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/3 cup high-quality tahini, well stirred
- 2 cloves garlic, roughly chopped
+ 12 more ingredients
Instructions
For the silkiest hummus, briefly boil the drained chickpeas in a pot of water for 15 minutes, then drain. Optionally, rub them between your hands to slip off the skins for extra smoothness.
In a food processor, combine the tahini and lemon juice. Process for 1 minute until thick and pale — this step emulsifies the tahini and is the key to creamy hummus.
Add the garlic, cumin, and a generous pinch of salt. Process for 30 seconds.
Add the chickpeas and process for 1 minute. With the processor running, drizzle in the ice water one tablespoon at a time. Continue processing for 3-4 minutes total, scraping down the sides, until the hummus is completely smooth and fluffy.
Taste and adjust lemon juice, salt, and garlic to your preference.
Warm the pita breads in a 350°F oven for 3-5 minutes or on a dry skillet until soft and pliable.
Spread the hummus onto a wide, shallow serving plate using the back of a spoon to create a swooped well in the center.
Pour olive oil into the well, then sprinkle with smoked paprika, toasted pine nuts, sumac, and fresh parsley.
Cut the warm pita into wedges and serve alongside with fresh vegetables.
Nutrition Estimate
Per serving • Estimated by Blinner AI