Sahara Dune Hummus Mounds (Print View)

Smooth hummus shaped into mounds paired with smoky, crisp pita chips resembling desert dunes, perfect for a vegetarian starter.

# Components:

→ 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 additional for drizzling
05 - 1 garlic clove, minced
06 - 1/2 tsp ground cumin
07 - 1/2 tsp fine sea salt, adjust to taste
08 - 2–3 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

# Directions:

01 - Set the oven to 375°F and prepare a baking sheet lined with parchment paper.
02 - Cut pita breads into irregular, curved triangles. 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. Allow to cool.
04 - Combine chickpeas, tahini, lemon juice, olive oil, minced garlic, cumin, and salt in a food processor. Blend until smooth, gradually adding cold water one tablespoon at a time until creamy. Adjust seasoning as needed.
05 - Use a spoon or offset spatula to sculpt the hummus into smooth, undulating mounds on a serving platter, resembling desert dunes.
06 - Drizzle olive oil over the hummus, dust with sumac or sweet paprika, and garnish with fresh parsley leaves if desired. Surround with pita chips for serving.

# Expert Advice:

01 -
  • It looks like dessert but tastes like a savory escape, catching guests completely off guard in the best way.
  • You can make both components ahead, then sculpt and serve whenever you're ready—no last-minute stress.
02 -
  • Don't skip the cold water addition—too-thick hummus won't sculpt beautifully, and the texture suffers.
  • Your pita chips will continue to crisp slightly as they cool, so take them out when they still feel just barely tender.
03 -
  • Make your hummus the morning of serving and refrigerate it; the flavors deepen and it becomes even creamier by evening.
  • If your hummus splits or looks too thick, blend in a tablespoon of warm water slowly while the processor runs—don't panic, it always comes back together.
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