Sahara Dune Creamy Hummus (Print Version)

Smooth hummus mounds paired with spiced pita chips evoke the rolling sands of the Sahara.

# What You'll Need:

→ 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 additional for drizzling
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon fine sea salt, plus 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

# How-To Steps:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles to resemble rolling dunes. Lightly brush both sides with olive oil and sprinkle with smoked paprika, ground cumin, and salt.
03 - Arrange pita pieces in a single layer on the baking sheet. Bake for 8 to 10 minutes, turning halfway through, until chips are golden and crisp. Remove and let cool.
04 - In a food processor, blend chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt until very smooth. Gradually add cold water one tablespoon at a time to achieve a creamy consistency. Adjust seasoning to taste.
05 - Use a spoon or offset spatula to sculpt the hummus into smooth, undulating mounds on a serving platter, mimicking desert dunes. Drizzle with olive oil, dust with sumac or sweet paprika, garnish with parsley, and arrange pita chips around the hummus.

# Expert Advice:

01 -
  • It looks impressive enough to impress guests but takes barely thirty minutes from start to table.
  • The hummus is so creamy and addictive you'll find yourself making extra just to have on hand.
  • Those crispy, golden pita chips have a way of disappearing faster than you can plate them.
02 -
  • If your hummus tastes bitter or soapy, you blended it too long; start with fresh chickpeas and pulse rather than continuous blending next time.
  • Cold water makes all the difference in texture—room temperature water makes hummus gluey, and hot water breaks the silky emulsion you're working toward.
  • Those pita chips will crisp up more as they cool, so take them out when they look *almost* done rather than waiting until they're fully golden in the oven.
03 -
  • Roast your own garlic clove beforehand if you want deeper, sweeter garlic notes instead of the raw bite—it changes the whole character of the hummus.
  • A tiny pinch of cayenne or smoked paprika stirred into the hummus itself creates a subtle depth that keeps people guessing about what spice they're tasting.
Go Back