By Gabriella
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
- Time
- 25 min
- Servings
- 8
Cooking Notes
- Blend the hummus longer than you think you need to. A few extra minutes of processing can turn a coarse chickpea mixture into a much lighter, smoother dip.
- If the hummus feels heavy, loosen it gradually rather than adding a large amount of liquid at once. Small additions make it easier to reach a creamy texture without making the dip runny.
- Warm the pita just before serving and add olive oil or garnishes to the hummus at the end. The contrast between warm bread and cool, silky hummus is part of the appeal.
Recipe Card
Whipped Hummus with Warm Pita
By Gabriella
- Category
- Appetizers
- Total Time
- 25 min
- Difficulty
- Easy
Servings: 8
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.
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