The Sahara Dune Appetizer (Printable Version)

Creamy hummus mounds with spiced, crisp pita chips evoke the vast Sahara's texture and flavor.

# What You 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 extra 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

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Cut pita breads into irregular, curved triangles. Brush both sides lightly with olive oil, then sprinkle with smoked paprika, ground cumin, and salt.
03 - Arrange pita pieces in a single layer on the prepared baking sheet. Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Allow to 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 achieve a creamy consistency. Adjust seasoning to taste.
05 - Use a spoon or offset spatula to form the hummus into smooth, undulating mounds on a serving platter to resemble desert dunes.
06 - Drizzle the hummus with olive oil, dust with sumac or sweet paprika, and garnish with parsley leaves. Arrange pita chips around the hummus mounds.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually invested just thirty minutes.
  • The contrast between creamy hummus and crispy chips hits that satisfying texture sweet spot every single time.
  • It's naturally vegan, naturally impressive, and naturally conversation-starting.
02 -
  • Don't skip the food processor or try to mash by hand—you need the mechanical action to break down chickpeas into true creaminess, not chunky paste.
  • Taste your hummus before serving and adjust salt and lemon juice aggressively; underseasonned hummus tastes like nothing, and salt is your best friend here.
  • The pita chips will continue crisping as they cool, so pull them out when they're still slightly tender in the center.
03 -
  • Keep a small bowl of ice water nearby while blending hummus—if it gets too thick, a splash of cold water brought everything back into balance without affecting flavor.
  • The hummus actually tastes better the next day after flavors settle and marry together, so don't hesitate to make it several hours ahead.
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