Sahara Dune Creamy Hummus (Print)

Creamy hummus shaped into smooth mounds with crisp pita chips inspired by desert dunes.

# What You 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 more for drizzling
05 - 1 garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp fine sea salt, or to taste
08 - 2–3 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

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles resembling dunes. Brush both sides lightly with olive oil and sprinkle with smoked paprika, ground cumin, and sea salt.
03 - Arrange pita triangles in a single layer on the baking sheet. Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and 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 until creamy. Adjust seasoning to taste.
05 - Spoon or use an offset spatula to sculpt the hummus into smooth, undulating mounds on a serving platter evoking desert dunes.
06 - Drizzle hummus mounds with olive oil, dust with sumac or sweet paprika, and garnish with parsley leaves if desired. Arrange pita chips around the hummus.

# Top Tips:

01 -
  • Hummus so creamy it practically melts, paired with pita chips that stay crisp and golden for hours.
  • Takes barely thirty minutes but looks like you spent all day planning an elegant appetizer.
  • Works for vegans, vegetarians, and anyone who appreciates food that doubles as art.
02 -
  • Warm hummus tastes flat and bland—make it at least an hour ahead so the flavors meld and settle, or even the day before and store it in the fridge.
  • Don't skip the halfway turn when baking the chips; the bottom pieces brown faster than the top, and flipping them ensures even crispness across the board.
  • If your hummus comes out grainy instead of silky, your food processor needs more time—patience here beats speed every single time.
03 -
  • Toast your cumin seeds in a dry pan for thirty seconds before grinding them yourself—the flavor deepens dramatically compared to pre-ground spice sitting in your cabinet.
  • Keep a bowl of warm water nearby when shaping the hummus so your spoon stays clean and glides without catching; this small detail makes the biggest difference in how polished the final platter looks.
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