Hummus & Pita
Whip up a batch of creamy homemade hummus and warm pita. It's way better than store-bought and super easy to make.
Ingredients
- 400 grams canned chickpeas
- 0.25 cup tahini
- 0.25 cup fresh lemon juice
- 2 cloves garlic
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 60 ml cold water
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 8 pita breads
Instructions
- Open the 400 grams canned chickpeas, drain them well, and rinse thoroughly under cold water. Set aside.
- Peel 2 cloves garlic and roughly chop them.
- In a food processor, combine the rinsed chickpeas, 0.25 cup tahini, 0.25 cup fresh lemon juice, 2 cloves chopped garlic, 0.5 teaspoon ground cumin, and 0.5 teaspoon salt.
- Process the mixture, scraping down the sides as needed, until it becomes a thick paste. While the processor is running, slowly drizzle in 60 ml cold water until the hummus is smooth and creamy. If it's too thick, you can add a little more water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust seasoning if necessary. You might want to add a little more salt or lemon juice according to your preference.
- Transfer the finished hummus to a serving bowl. Drizzle 2 tablespoons olive oil over the top and garnish with 1 tablespoon chopped fresh parsley.
- Warm 8 pita breads in a toaster, oven, or microwave until soft and pliable. Cut the warm pita breads into wedges or leave them whole for serving with the hummus.
- Serve the hummus immediately with the warmed pita bread.