Hummus With Grilled Pita Bread
A creamy and flavorful hummus recipe made with canned chickpeas, tahini, lemon juice, and a hint of cayenne pepper. Pair this homemade dip with grilled pita bread wedges for a delightful appetizer or snack that is perfect for sharing with friends and family.
— Constant Cookbook
Ingredients
- 2 cups drained canned chickpeas, liquid reserved
- 3 Tbs. tahini
- 3 Tbs. fresh lemon juice, plus more, to taste
- 2 to 3 Tbs. plus 1 tsp. Olivier Toasted Garlic Oil
- 1/8 to 1/4 tsp. cayenne pepper
- Salt, to taste
- 6 pita breads
- 1 tsp. chopped fresh flat-leaf parsley
Instructions
- In the bowl of a food processor, combine the chickpeas, tahini, the 3 Tbs. lemon juice, the 2 to 3 Tbs. garlic oil, cayenne pepper and salt. Process until smooth, adding some of the chickpea liquid to loosen the texture. Taste and adjust the seasonings with salt and more lemon juice, if needed. Transfer the hummus to a serving bowl, cover with plastic wrap pressed directly onto the surface and refrigerate until ready to serve. Bring to room temperature before serving.
- Prepare a medium fire in a grill.
- Grill the pita breads until grill marks appear underneath, about 1 minute. Turn the breads over and continue grilling for about 1 minute more. Transfer to a cutting board and cut into wedges. Drizzle the hummus with the 1 tsp. garlic oil and sprinkle with the parsley. Place the bowl on a platter and surround with the pita wedges. Serve immediately.
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