Creamy Homemade Hummus with Warm Pita

Blend the Hummus Base

Add the tahini and lemon juice to the food processor.

Process for 1 minute until the mixture is pale and creamy.

Add the minced garlic, 2 tablespoons of olive oil, cumin, and salt to the food processor.

Process for 30 seconds until everything is well combined.

Add Chickpeas

Add half of the drained chickpeas to the food processor.

Process for 1 minute.

Add the remaining chickpeas and process for another minute.

Adjust Consistency

With the processor running, drizzle in the reserved aquafaba one tablespoon at a time.

Continue processing for 2–3 minutes until the hummus is very smooth and fluffy.

Taste and Adjust

Taste the hummus and add more salt or lemon juice if desired, then pulse once or twice to combine.

Warm the Pita

Preheat your oven to 375°F (190°C).

Place the pita breads directly on the oven rack.

Bake for 4–5 minutes until warm and slightly puffed.

Cut the Pita

Remove the pita from the oven and cut each one into 6 wedges using a sharp knife or pizza cutter.

Plate and Garnish

Spoon the hummus into a shallow serving bowl and use the back of the spoon to make a wide swirl in the center.

Drizzle the remaining 1 tablespoon of olive oil over the top.

Sprinkle the smoked paprika and chopped parsley evenly over the hummus.

Serve

Arrange the warm pita wedges around the bowl and serve immediately.