Snack · 20 min · middle-eastern

Classic Hummus with Warm Pita

This is the kind of Middle Eastern snack you’ll make on repeat — chickpeas and tahini, 20 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cans Chickpeas
• 1/3 cup Tahini
• 1/4 cup Lemon juice
• 1 clove Garlic
• 3 tbsp Olive oil
• 4 tbsp Ice water
• 1/2 tsp Cumin
• 3 Pita bread
• 1/2 tsp Paprika
• 2 tbsp Parsley

Steps

1. Drain and rinse the chickpeas. Pinch a few between your fingers and slip off the loose skins — it takes 3 minutes and it is the secret to silky hummus.
2. Whip the tahini, lemon juice, and ice water in a food processor for a full 2 minutes before anything else goes in. This makes the tahini fluffy and pale, and fluffy tahini makes fluffy hummus.
3. Add the chickpeas, garlic, cumin, and 1 teaspoon of salt. Process 4 minutes, stopping once to scrape the sides. The mixture should turn from grainy to pillowy-smooth.
4. Taste and adjust: more lemon for brightness, more salt to wake it up, another spoon of ice water if it is too thick. Hummus should be boldly seasoned — cold hummus dulls flavor.
5. Warm the pita in a dry skillet or directly over a flame until it puffs, about 30 seconds a side.
6. Swoop the hummus into a shallow bowl with the back of a spoon, making a little well in the center. Pour in a ribbon of olive oil, dust with paprika, and scatter parsley.
7. Serve with the warm pita for tearing and scooping. Leftover hummus keeps 4 days and gets better on day two.

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