Classic Hummus with Whole Wheat Pita
Creamy, homemade hummus served with warm, soft whole wheat pita.
⏱️ 15 min🍽️ Serves 1
🔥 380 kcal💪 13g protein🍚 52g carbs🥑 13g fat🌾 11g fibreper serving
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servings
Ingredients
- 🥫400 g canned chickpeas
- 🌰½ cup tahini
- 🍋¼ cup fresh lemon juice
- 🧄2 cloves garlic
- 💧¼ cup cold water
- 🌶️½ tsp ground cumin
- 🧂½ tsp salt
- 🧂¼ tsp black pepper
- 🍞4 whole wheat pita breads
- 🫒1 tbsp olive oil, for garnish
- 🌶️ paprika, for garnish
Pro tips
- For extra smooth hummus, remove the skins from the chickpeas before blending. It's a bit tedious but makes a difference!
- Adjust the amount of water to achieve your desired consistency. For a thicker hummus, use less water; for a thinner one, add a bit more.
- Experiment with toppings: try a sprinkle of fresh parsley, toasted pine nuts, or a dash of hot sauce.
Method
- 1Drain and rinse the canned chickpeas thoroughly. If time permits, remove the skins for extra creamy hummus.
- 2In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, cumin, salt, and pepper.
- 3Process the mixture, gradually adding the cold water, until it reaches a smooth and creamy consistency. Scrape down the sides as needed.
- 4Taste and adjust seasonings as desired. You might want more lemon juice or salt.
- 5Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika.
- 6Warm the whole wheat pita breads in a toaster oven or microwave until soft.
- 7Serve the hummus immediately with the warm pita bread for dipping.