Hummus with Warm Pita

Tags: #appetizer #vegan #mezze Serving: 6 servings Total time: 14 hours (including soak)

Ultra-smooth, tahini-forward hummus served with warm, soft pita—an essential mezze classic.

Ingredients

• 250g dried chickpeas
• 1500ml cold water (soaking)
• 5g baking soda (soaking)
• 1500ml water (cooking)
• 5g baking soda (cooking)
• 150g tahini (well-stirred)
• 60ml lemon juice
• 10g garlic, peeled
• 10g fine sea salt
• 1g ground cumin (optional)
• 120ml ice water
• 30ml extra-virgin olive oil
• 1g ground paprika
• 1g ground sumac (optional)
• 5g fresh parsley leaves, chopped
• 360g pita bread (6 rounds)

Steps

1. Rinse the chickpeas under cold water.
2. Place the chickpeas in a large bowl.
3. Add 1500ml cold water to the bowl.
4. Add 5g baking soda to the bowl.
5. Cover the bowl.
6. Soak for 12 hours at room temperature.
7. Drain the chickpeas.
8. Rinse the chickpeas under cold water.
9. Pour 1500ml water into a large pot.
10. Add 5g baking soda to the pot.
11. Bring the water to a boil over high heat.
12. Add the soaked chickpeas to the boiling water.
13. Skim and discard foam and loose skins.
14. Reduce the heat to maintain a gentle boil.
15. Cook until the chickpeas are very tender, 45–60 minutes.
16. Drain the chickpeas.
17. Reserve 30g cooked chickpeas for garnish.
18. Cool the remaining chickpeas for 10 minutes.
19. Place the garlic, lemon juice, and salt in a food processor.
20. Process until the garlic is finely minced, 30 seconds.
21. Add the tahini to the processor.
22. Process until the mixture is thick and creamy, 45 seconds.
23. Add the ground cumin to the processor (optional).
24. Add the cooked chickpeas to the processor.
25. Process for 1 minute.
26. Scrape down the sides of the bowl.
27. Start the processor.
28. Drizzle in 120ml ice water.
29. Process until very smooth and light, 2–3 minutes.
30. Taste the hummus.