Hummus and Pita-style

Ingredients

Hummus

• 1 tin (400 g) chickpeas, drained (reserve the liquid)
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• 1 tsp ground cumin
• ½ tsp salt
• 3–4 tbsp cold water
• 3 tbsp extra virgin olive oil, plus extra to drizzle

Pita

• 4 pita breads
• 1 tbsp olive oil
• Pinch of salt

To finish

• 1 tsp sweet paprika
• ½ tsp sumac (optional)
• 1 tbsp fresh parsley, chopped
• 1 tbsp pine nuts, toasted (optional)

Method

1. Peel the chickpeas (optional but worth it). Rub the drained chickpeas between your fingers to slip off the thin skins. Discard the skins. This makes the hummus dramatically smoother.
2. Blend. Add chickpeas, tahini, lemon juice, garlic, cumin, salt and 3 tbsp cold water to a food processor. Blend for 2–3 minutes, scraping down the sides, until very smooth.
3. Adjust. If it’s too thick, add more cold water (or a splash of the reserved chickpea liquid) a tablespoon at a time until it’s silky and pourable. Taste and adjust salt/lemon.
4. Make the pita. Brush pita with olive oil and sprinkle with salt. Toast in a dry frying pan over high heat for 1 minute per side until charred and crispy. Cut into wedges.
5. Plate. Spoon hummus into a wide bowl, making a swirl with the back of a spoon. Drizzle generously with olive oil so it pools in the swirl. Sprinkle with paprika, sumac and parsley. Top with pine nuts if using.
6. Serve with the warm pita wedges for dipping.

Tips

• The chickpea-peeling step is the difference between good and great hummus. It takes 5 minutes and is worth it.
• Cold water (not warm) makes smoother hummus. Run the tap until it’s properly cold.
• For an even more luxurious version, drizzle the surface with browned butter instead of olive oil.
• Hummus keeps in the fridge for 4 days. Add a thin layer of olive oil on top to stop it drying out.