Sahara Dune Creamy Hummus (Printable)

Smooth hummus mounds with crisp, spiced pita chips shaped like desert dunes, perfect for easy appetizers.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Set the oven to 375°F and line a baking sheet with parchment paper.
02 - Cut each pita bread 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 triangles in a single layer on the baking sheet and bake for 8 to 10 minutes, turning halfway through until crisp and golden. Remove and allow to cool.
04 - Combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in a food processor. Blend until very smooth, gradually adding cold water 1 tablespoon at a time to achieve creamy consistency. Adjust seasoning as needed.
05 - Spoon or use an offset spatula to form the hummus into smooth, undulating mounds on a serving platter. Drizzle with olive oil, dust with sumac or sweet paprika, and garnish with parsley if desired. Arrange pita chips around the hummus.

# Expert Suggestions:

01 -
  • It looks Instagram-worthy but takes just 30 minutes from start to table.
  • The pita chips stay crispy for days, making it perfect for meal prep or unexpected guests.
  • Completely vegan and naturally gluten-free if you swap one ingredient, so everyone at your table feels included.
02 -
  • Warm hummus tastes flat and grainy—chill it for at least 15 minutes before serving, or make it a few hours ahead and let it rest in the fridge.
  • Your pita chips will lose their crispness if stored with the hummus, so keep them separate in an airtight container and assemble just before serving.
  • The most common mistake is adding water too quickly, turning hummus into soup instead of silk; patience and a tablespoon at a time is your friend.
03 -
  • Freeze leftover hummus in ice cube trays for quick meals throughout the week—perfect with crackers or vegetables.
  • The tahini's quality makes or breaks this dish, so buy it from somewhere with good turnover to ensure it's fresh and hasn't gone rancid.
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