📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this ultra-creamy, professional-grade hummus paired with pillowy, charred pita bread. This recipe focuses on the traditional technique of over-cooking chickpeas and emulsifying premium tahini to achieve a cloud-like texture that puts store-bought versions to shame. It is a celebration of simple, high-quality ingredients transformed into a luxurious, protein-packed masterpiece.
🥗 Ingredients
The Chickpea Base
- 2 cans Chickpeas (15 oz each, drained and rinsed)
- 1 teaspoon Baking Soda (Used for softening the skins)
- 4 cups Water (For boiling)
The Tahini Emulsion
- 1/2 cup Tahini (High-quality, runny consistency)
- 1/3 cup Lemon Juice (Freshly squeezed)
- 2 cloves Garlic (Grated or smashed into a paste)
- 2-4 tablespoons Ice Water (Essential for the white, fluffy color)
- 1/2 teaspoon Ground Cumin (Toasted)
- 1 teaspoon Sea Salt (Adjust to taste)
The Pita & Garnish
- 4-6 pieces Pita Bread (Store-bought or fresh)
- 3 tablespoons Extra Virgin Olive Oil (Cold-pressed, high quality)
- 1/2 teaspoon Paprika or Sumac (For dusting)
- 1 tablespoon Fresh Parsley (Finely chopped)
- 1 tablespoon Pine Nuts (Toasted until golden)
👨🍳 Instructions
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1
Place the drained chickpeas in a medium saucepan with the baking soda and cover with water. Bring to a boil over high heat.
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2
Reduce heat to medium and simmer the chickpeas for about 20 minutes. You want them 'overcooked'—the skins should be falling off and the beans should be very soft when pressed.
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3
While chickpeas boil, combine the lemon juice, garlic, and salt in a small bowl. Let it sit for 10 minutes to allow the lemon to mellow the raw garlic bite.
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4
Strain the lemon-garlic mixture through a fine-mesh sieve into your food processor, discarding the garlic solids for a smoother texture.
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5
Add the tahini to the food processor and blend until the mixture is thick and pale. It may look like a paste at this point.
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6
While the processor is running, drizzle in the ice water one tablespoon at a time until the tahini sauce is creamy, light, and smooth.
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7
Drain the cooked chickpeas and rinse them under hot water for 30 seconds to remove any excess baking soda.
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8
Add the hot chickpeas and cumin to the food processor. Process for at least 3-5 minutes until the mixture is incredibly silky and warm.
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9
Taste and adjust seasoning, adding more salt or lemon juice if necessary. If it's too thick, add one more splash of water.
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10
Brush the pita bread lightly with a touch of olive oil and warm them in a dry skillet or directly over a gas flame for 30 seconds per side until charred and soft.
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11
Transfer the warm hummus to a shallow bowl. Use the back of a spoon to create a deep swirl or 'well' in the center.
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12
Generously drizzle the center with extra virgin olive oil and sprinkle with paprika, toasted pine nuts, and fresh parsley.
💡 Chef's Tips
Always use dried chickpeas soaked overnight for the absolute best flavor, though canned works for speed. Don't skip the baking soda; it raises the pH of the water, breaking down the pectin in the chickpea skins for a smoother puree. Use ice-cold water when blending the tahini to achieve that signature white, airy 'mousse' consistency. If the hummus feels too thick, keep blending; the heat from the blades and a touch more liquid will loosen it significantly. Always serve hummus at room temperature or slightly warm—never cold from the fridge, as the fats solidify and mute the flavors.
🍽️ Serving Suggestions
Serve with a side of pickled red onions and salty Kalamata olives. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled Mint Lemonade. Add a side of falafel or grilled lamb skewers for a complete Middle Eastern feast. Serve alongside a fresh Fattoush salad with plenty of sumac and toasted pita croutons. Offer a small bowl of Za'atar spice blend for dipping the warm pita.