Hummus With Pita Bread That’s Perfect for Snacking
Alright, can I just tell you how ridiculously satisfying it is to dip a warm, fluffy pita into a bowl of creamy, garlicky hummus? There’s just something about that smooth texture mingling with the soft, chewy bread that makes snacking feel kind of like a mini celebration. Trust me, once you whip up this homemade hummus, you’ll wonder why you ever bought the store-bought stuff. Plus, it’s so quick and easy—you’ll have a party-worthy snack ready in no time. I’m talking about that perfect balance of tangy lemon, rich tahini, and a gentle garlic kick that wakes up your taste buds without stealing the show. Ready to dive in? Let’s get snacking!
Quick Facts
- Yield: Serves 4-6
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Ingredients
For the Main Dish:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste (about 1/2 teaspoon)
- 2 to 3 tablespoons cold water
- 4-6 pita breads, warmed and cut into triangles
How I Make It
Step 1:
Start by adding the drained chickpeas, lemon juice, tahini, minced garlic, and cumin to your food processor or blender. Pulse a few times to combine everything roughly before you go full speed—this helps blend it evenly!
Step 2:
Next, slowly drizzle in the olive oil while the motor is running. This creates that silky texture we’re after. Then, add salt to taste and continue blending.
Step 3:
At this point, your hummus might be thick and a little grainy. That’s totally normal. Slowly add the cold water, one tablespoon at a time, blending between additions until the hummus reaches your perfect creamy consistency. I like mine just a bit thick but still spreadable.
Step 4:
Taste and adjust the seasoning—sometimes a squeeze more lemon or a pinch more salt really brings the flavors alive.
Step 5:
Transfer the hummus to a serving bowl. Use the back of a spoon to create a small swirl on top—it’s perfect for holding a little extra drizzle of olive oil.
Step 6:
Finish it off by drizzling some extra virgin olive oil on top and sprinkle with a pinch of smoked paprika or chopped fresh parsley if you like. Serve immediately with your warm pita triangles and dig in!
Variations & Tips
- Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
- Swap out canned chickpeas for cooked dried chickpeas for an even smoother texture.
- Roast a red pepper and blend it into the hummus for a sweet, smoky twist.
- If your blender struggles, peel the skins off chickpeas for an ultra-smooth hummus (a bit tedious, but worth it!).
- For a nutty variation, mix in a tablespoon of toasted pine nuts or sprinkle on top when serving.
- Want it ultra-creamy with zero effort? Use a high-powered blender or food processor and blend longer, scraping down the sides often.
How I Like to Serve It
This hummus-and-pita combo is my go-to for casual get-togethers—it’s perfect on a warm spring afternoon with chilled white wine or as an appetizer before a Middle Eastern-inspired dinner. When fall hits, I love pairing it with roasted veggies alongside. And hey, it’s fantastic just for yourself while binge-watching your favorite shows because some snacks deserve to feel special.
Notes
- Store leftover hummus in an airtight container in the fridge for up to 4 days. Stir before serving and add a splash of olive oil if it thickens too much.
- Warm pita bread briefly in the oven at 350°F for 5 minutes or wrap in foil and microwave for 30 seconds to make the perfect dipping partner.
Closing: This hummus recipe always wins because it’s super simple, endlessly customizable, and downright delicious every single time.