Middle Eastern · PANTRYHOP RECIPE
Hummus with Warm Pita
15 minutes · 6 servings · vegan
A classic Middle Eastern dip made quickly from canned chickpeas.
Ingredients
Check you have the quantities below.
- 2 cans (15 oz/425 g each) canned chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic
- 1/2 tsp ground cumin
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 to 1/2 cup cold water
- 6 pita bread
Let’s make it
- Blend chickpeas, tahini, lemon juice, garlic, cumin, salt, and 2 tbsp olive oil until smooth, adding water as needed.
- Taste and adjust salt or lemon.
- Spoon into a bowl and swirl the top.
- Serve with warm pita.
Reserve some whole chickpeas for topping if your kids like extra texture.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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