# What You’ll Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 3 tbsp tahini
03 - 2 tbsp fresh lemon juice
04 - 2 tbsp extra virgin olive oil, plus extra for drizzling
05 - 1 garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp fine sea salt, adjust to taste
08 - 2 to 3 tbsp cold water
→ Pita Chips
09 - 4 large pita breads (white or whole wheat)
10 - 2 tbsp olive oil
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground cumin
13 - 1/4 tsp fine sea salt
→ Garnish
14 - Pinch of ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular triangle shapes resembling dunes. Lightly brush both sides with olive oil and 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 halfway, until golden and crisp. Remove and allow to cool.
04 - Combine chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a food processor. Blend until smooth. Gradually add cold water, one tablespoon at a time, to achieve a creamy texture. Adjust seasoning to taste.
05 - Spoon or use an offset spatula to sculpt hummus into smooth, rolling mounds on a serving platter, emulating desert dunes.
06 - Drizzle with olive oil, dust with sumac or sweet paprika, and garnish with fresh parsley if desired. Arrange pita chips around the hummus mounds.
