Hummus Plate with Warm Pita

Hummus, Arabic for chickpeas, is a Levantine staple blended silky with tahini, lemon, and garlic. This plate serves the creamy dip with warm pita and cool cucumber for a fresh, no-fuss lunch.

Serves 4

Estimate for one serving

• 410 cal
• 13.5g protein
• 52g carbs
• 18g fat
• 11g fiber

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Ingredients

• 2 (15-oz) cans canned chickpeas
• 1/3 cup tahini
• 1/4 cup fresh lemon juice
• 2 cloves garlic
• 1/2 tsp ground cumin
• 3/4 tsp kosher salt
• 1/4 cup ice water
• 3 Tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 4 pieces pita bread
• 1 medium English cucumber

Instructions

1. 1Drain and rinse the two cans of chickpeas, reserving liquid from one can.
2. 2Peel the garlic cloves.
3. 3In a food processor combine the drained chickpeas, reserved chickpea liquid, tahini, lemon juice, garlic cloves, cumin, and salt.
4. 4Process for 30 seconds, scrape down sides, then process again for 30 seconds.
5. 5With the processor running, slowly drizzle in ice water and continue blending until the hummus is very smooth and creamy, about 2–3 minutes total.
6. 6Taste and adjust salt if needed. Transfer hummus to a shallow serving plate and use the back of a spoon to create a swirl.
7. 7Drizzle extra-virgin olive oil generously over the hummus.
8. 8Sprinkle smoked paprika evenly across the top.
9. 9Warm the 4 pita breads in a dry skillet over medium heat for 30–45 seconds per side until soft and pliable (or microwave 20 seconds wrapped in a damp towel).
10. 10Slice the medium English cucumber into thin rounds or sticks.
11. 11Cut each warm pita into 6–8 wedges and arrange the hummus plate along with the cucumber slices.
12. 12Serve immediately while pita is still warm.