Sahara Dune Creamy Hummus (Printable)

Creamy hummus molded into dune shapes with crisp, smoky spiced pita chips as a vibrant Middle Eastern starter.

# What You'll Need:

→ Hummus

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tablespoons tahini
03 - 2 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon fine sea salt, plus more to taste
08 - 2 to 3 tablespoons cold water

→ Pita Chips

09 - 4 large pita breads (white or whole wheat)
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1/4 teaspoon fine sea salt

→ Garnish

14 - Pinch of ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice pita breads into irregular curved triangles resembling dunes. Lightly brush both sides with olive oil, then sprinkle with smoked paprika, ground cumin, and salt.
03 - Arrange pita pieces in a single layer on the baking sheet. Bake for 8 to 10 minutes, turning once halfway through, until golden and crisp. Allow to cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Process until very smooth, adding cold water one tablespoon at a time to achieve creamy consistency. Adjust seasoning to taste.
05 - Use a spoon or offset spatula to shape hummus into smooth, rolling mounds on a serving platter. Drizzle with olive oil, dust with sumac or sweet paprika, and garnish with parsley. Arrange pita chips around the hummus.

# Expert Suggestions:

01 -
  • It looks like edible art but tastes even better than it photographs.
  • The whole thing comes together in 30 minutes, making it perfect for when you want to impress without stress.
  • It's naturally vegan and vegetarian, so nobody gets left out at the table.
02 -
  • Overworking the hummus in the food processor can make it grainy instead of creamy—blend just until smooth, then stop.
  • The pita chips continue to crisp as they cool, so don't overbake them thinking they'll be crunchier straight from the oven.
  • Serving this at room temperature actually lets all the flavors shine; cold straight from the fridge dulls the cumin's warmth.
03 -
  • A food processor makes the smoothest hummus, but a blender or even immersion blender works in a pinch—just expect slightly less silky results.
  • The oil drizzle on top isn't just decoration; it keeps the hummus from drying out and tastes absolutely essential once you taste it.
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