Smooth Hummus and Pita

A smooth chickpea cream that coats the palate, brightened by a sharp citrus note. Warm, soft pita bread scoops up the melting texture drizzled with olive oil.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 884
• Protein: 33 g
• Carbs: 101 g
• Fat: 34 g

Ingredients

• 400 g Chickpea ( cooked and drained )
• 100 g Tahini ( well mixed )
• 1 pc Citrus limon (L.) Burm. f. ( for juice )
• 2 pc Garlic ( degermed )
• 50 ml Extra virgin olive oil ( first press )
• 1 tsp Cumin ground ( powdered )
• 1 pinch Gray sea salt ( fine )
• 30 ml Mineral water ( ice cold )
• 4 pc Pita bread ( fresh )
• 1 pinch Sweet paprika optional ( for garnish )

Instructions

1. Chickpea prep

   Drain the chickpeas. Rinse them under clear water until it stops foaming. For a truly fine texture, you can remove the small transparent skins by rubbing them lightly.

2. Blending the base

   In the blender, pour the chickpeas, tahini, degermed garlic, cumin, and lemon juice. Blend once to get a thick, grainy paste.

3. Emulsion and smoothness

   Add the very cold mineral water and olive oil in a steady stream while blending. The cream should turn pale and become perfectly smooth, with no lumps.

4. Warming the pitas

   Put the pita breads in the oven or toaster for a few moments. They should be warm and soft again without becoming brittle.

5. Final plating

   Spread the hummus on a plate, make a well in the center with the back of a spoon. Pour a drizzle of olive oil and sprinkle with paprika. Serve with the pita cut into triangles.

Chef's tips

• Ice-cold water is the secret to achieving a light mousse texture and a pale color.
• If you have time, pass the hummus through a fine sieve for a restaurant-quality texture.

Storage

Hummus keeps for 3 to 4 days in the refrigerator in an airtight container. Add a drizzle of olive oil on top to prevent it from forming a crust.