Whipped Hummus with Warm Pita
Hummus blended far longer than feels reasonable until it turns silky, then pooled with good olive oil and served with pita warmed straight over the burner.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
The Story Behind This Recipe
Whipped Hummus with Warm Pita is one of those recipes I never planned to publish. It was scribbled inside a cookbook cover for years until enough people asked for it that I finally typed it out.
What keeps it in the rotation is how forgiving it is. Swap the herbs, stretch it to feed one more person, cook it a shade longer than you meant to — it holds up.
If there is a trick, it is patience with the browning. Every time I have rushed that step, the whole dish came out flatter than it should have.
Variation Ideas
- Serve it warm in a small skillet straight from the oven.
- Add pickled chiles or hot honey for a sweet-heat finish.
- Make the base a day ahead and bake it just before guests arrive.
Ingredient Substitutions
- Chickpeas
- White beans or butter beans, drained the same way
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
- Tahini
- Smooth almond butter, thinned with a little water
- Olive oil
- Avocado oil, especially anywhere the heat runs high
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Whipped Hummus with Warm Pita
Recipe Card
Whipped Hummus with Warm Pita
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1/2 tsp baking soda
- 2/3 cup tahini
- Juice of 2 lemons
- 2 cloves garlic
- 1/4 cup ice water
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- Smoked paprika, for serving
- 6 pita breads
- Kosher salt
Instructions
- 1
Simmer the chickpeas with the baking soda and plenty of water for fifteen minutes until the skins slip off easily.
- 2
Drain them well, then blend the hot chickpeas with the garlic, lemon juice, tahini, cumin, and salt.
- 3
Keep the blender running and stream in the ice water until the hummus turns pale, fluffy, and completely smooth.
- 4
Spread it into a wide bowl, swirl a deep well through the middle, and flood that well with olive oil.
- 5
Warm the pita directly over a gas flame or in a dry skillet, dust the hummus with paprika, and serve immediately.
Nutrition
Estimated per serving (8 servings per recipe).
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