Sahara Dune Hummus Pita (Print Version)

Creamy hummus shaped into dunes served with smoky, crisp pita chips for a tasty Middle Eastern starter.

# 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 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 ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling

# How to Make It:

01 - Preheat the oven to 375 degrees Fahrenheit and 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 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 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 smooth, adding cold water one tablespoon at a time to reach a creamy consistency. Adjust seasoning to taste.
05 - Using a spoon or an offset spatula, shape the hummus into smooth, undulating mounds on a serving platter to evoke desert dunes.
06 - Drizzle hummus with olive oil, dust with sumac or sweet paprika, and garnish with fresh parsley leaves if desired. Arrange pita chips around the hummus mounds and serve.

# Additional Tips::

01 -
  • It looks restaurant-fancy but comes together in under 30 minutes with zero fussy techniques.
  • The hummus is so silky and flavorful, you'll find yourself eating it straight from the platter with your fingers.
  • Those crispy, paprika-dusted pita chips shatter perfectly against the creamy dunes—pure textural joy.
02 -
  • Chickpeas must be fully drained and rinsed or your hummus will be grainy instead of silky—this is non-negotiable.
  • Water is your friend here; adding it gradually while blending gives you control over texture in a way you can't achieve any other way.
  • Pita chips soften quickly once cooled, so make them no more than an hour before serving, or they'll be chewy rather than crisp.
03 -
  • A food processor is worth its weight in gold here—blending by hand or with a blender won't give you that smooth, aerated texture that makes people say wow.
  • Keep your hummus at room temperature before serving so the flavors are more vibrant and the texture is at its creamiest.
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