Sahara Dune Hummus Pita Chips (Printable Version)

Creamy chickpea spread sculpted into smooth mounds with spiced, crisp pita chips shaped like 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 extra for drizzling
05 - 1 garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp fine sea salt, plus more 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

# 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 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 through, until golden and crisp. Let cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until very smooth, adding cold water one tablespoon at a time to reach creamy consistency. Adjust seasoning to taste.
05 - Use a spoon or offset spatula to form smooth, undulating mounds of hummus on a serving platter, evoking desert dunes.
06 - Drizzle hummus with olive oil, dust with sumac or sweet paprika, and garnish with parsley leaves. Arrange pita chips around the hummus mounds.

# Expert Tips:

01 -
  • It looks impossibly elegant but takes less time than most appetizers actually require.
  • Tahini and chickpeas create a subtle, almost nutty richness that keeps people reaching for just one more chip.
  • You can make both components ahead and assemble in minutes when guests arrive.
02 -
  • Cold water is your friend—add it gradually or your hummus turns into soup instead of staying luxuriously creamy.
  • Pita chips cool as they sit, so pulling them slightly before they seem fully crisp prevents them from becoming leathery.
  • Taste the hummus before serving and adjust—sometimes one more pinch of salt wakes everything up.
03 -
  • Don't skip rinsing the canned chickpeas—it removes the starch that makes hummus gluey instead of silky.
  • Keep the tahini jar in a warm spot before opening so the oil blends naturally and you skip the separation frustration.
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