Sahara Dune Hummus Appetizer (Printable Version)

Smooth hummus mounds paired with crisp, seasoned pita chips create a delightful Middle Eastern-inspired starter.

# Ingredient List:

→ 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, or 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

# Directions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles to resemble desert dunes. Brush both sides lightly with olive oil, then 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 once midway, until golden and crisp. Remove from oven and allow to cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt. Blend until smooth, adding cold water one tablespoon at a time to achieve creamy consistency. Adjust seasoning as needed.
05 - Using a spoon or offset spatula, form the hummus into smooth, undulating mounds on a serving platter, mimicking desert dunes. Drizzle with olive oil, sprinkle with sumac or sweet paprika, garnish with parsley, and arrange pita chips around the hummus mounds.

# Expert Advice:

01 -
  • The hummus melts on your tongue while the pita chips give you that satisfying crunch that makes your teeth feel alive.
  • It looks like you spent hours sculpting, but comes together in under 30 minutes with ingredients you probably already have.
  • Works for vegans, vegetarians, and everyone in between without anyone feeling like they're missing out.
02 -
  • Rinsing your canned chickpeas isn't optional—that starchy water is the enemy of creamy hummus and will leave you with something grainy that no amount of blending fixes.
  • Cold water added slowly is the secret to hummus that's genuinely creamy instead of turning into chickpea butter, and you have to resist the urge to add it all at once.
  • Pita chips will keep crisping as they cool, so take them out when they still look slightly soft and they'll firm up perfectly.
03 -
  • If you're feeling fancy, bloom a pinch of cumin seeds in hot oil before drizzling over the hummus—the smell is intoxicating and people will ask what you did.
  • Freeze extra hummus in ice cube trays so you have portions ready whenever the craving hits, thawed or straight from frozen depending on how you're serving it.
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