Sahara Dune Hummus Pita (Printable)

Creamy chickpea spread sculpted into smooth mounds paired with crisp spiced pita chips shaped like 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, 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

# Method:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles resembling desert dunes. Lightly brush both sides with olive oil, then sprinkle with smoked paprika, ground cumin, and salt.
03 - Arrange pita pieces in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and let cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, gradually adding cold water one tablespoon at a time until the texture is creamy. Taste and adjust seasoning as needed.
05 - Using a spoon or offset spatula, shape the hummus into smooth, undulating mounds on a serving platter, mimicking rolling desert dunes.
06 - Drizzle olive oil over the hummus mounds, dust with sumac or sweet paprika, and optionally garnish with fresh parsley leaves. Arrange the pita chips around the hummus for serving.

# Expert Advice:

01 -
  • The hummus is silkier than store-bought, and the garlic whisper never overpowers the tahini.
  • Those hand-cut pita chips get crispy and golden in minutes, and they taste infinitely better than bagged varieties.
  • It looks fancy enough to impress, but actually just takes 30 minutes from start to serving.
  • Works beautifully for vegetarians, vegans, and anyone who appreciates honest, simple food.
02 -
  • Overblending hummus breaks down the oil and makes it grainy—stop as soon as it's silky, even if there are tiny flecks of chickpea skin.
  • Cold water matters because hot water makes the hummus warm and loose; cold water keeps it fluffy and thick.
  • Pita chips brown faster than you think, so check them at 7 minutes the first time you make this.
03 -
  • A food processor makes silky hummus in minutes, but if you don't have one, blend in batches using an immersion blender with cold water and patience.
  • Buy whole cumin seeds and toast them yourself for 30 seconds in a dry pan, then grind with a mortar and pestle—it smells like you've just opened the spice markets of Istanbul.
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