Sahara Dune Hummus Appetizer (Print Version)

Creamy hummus shaped into smooth mounds with crisp, spiced pita chips for a vibrant appetizer.

# What You'll Need:

→ 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 additional for drizzling
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon fine sea salt, or 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

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles resembling rolling dunes. Lightly brush both sides with olive oil, then 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 through, until golden and crisp. Remove and let cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin, and salt. Blend until very smooth, adding cold water one tablespoon at a time to reach a creamy consistency. Taste and adjust seasoning as needed.
05 - Spoon or use an offset spatula to form smooth, undulating mounds of hummus on a serving platter, inspired by desert dunes. Drizzle with olive oil, dust with sumac or sweet paprika, and garnish with parsley leaves. Arrange pita chips around the hummus.

# Expert Tips:

01 -
  • It looks like edible art but requires zero actual skill—just a spoon and a willingness to play.
  • The contrast between creamy hummus and crispy chips hits that addictive salty-savory note that keeps people reaching back for more.
  • You can make both components ahead and assemble in minutes, leaving you free to enjoy your guests instead of fussing in the kitchen.
02 -
  • Overprocessed hummus turns bitter and grainy instead of creamy—blend until smooth, then stop; resist the urge to over-blend.
  • Cold water is essential for achieving the right texture; warm or room-temperature water will make the hummus break and separate.
  • If your pita chips soften after cooling, it means you didn't bake them long enough or your kitchen is very humid—pop them back in a 300°F oven for 2 minutes to recrisp.
03 -
  • Keep your spoon warm under hot water and dry it between shaping strokes—warm spoons glide through hummus and create cleaner, more elegant lines.
  • Make the chips thinner and crispier by slicing the pita in half horizontally before cutting into triangles, doubling your yield and creating extra-delicate pieces.
Go Back