Sahara Dune Creamy Hummus (Printable)

Creamy hummus shaped into mounds with crisp pita chips, evoking rolling desert dunes and vibrant spices.

# 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 ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling

# Directions:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Cut pita breads into irregular curved triangles resembling desert dunes. Lightly brush both sides with olive oil and sprinkle with smoked paprika, ground cumin, and sea salt.
03 - Arrange the pita pieces in a single layer on the baking sheet and bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Remove and allow to cool.
04 - In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, ground cumin, and salt. Blend until very smooth, adding cold water one tablespoon at a time to achieve a creamy consistency. Taste and adjust seasoning if necessary.
05 - Using a spoon or offset spatula, sculpt the hummus into smooth, undulating mounds on a serving platter to evoke rolling desert dunes.
06 - Drizzle the hummus mounds with olive oil, dust with ground sumac or sweet paprika, and optionally garnish with fresh parsley leaves. Arrange the pita chips around the hummus.

# Expert Advice:

01 -
  • It feels fancy enough to impress guests but comes together in under 30 minutes with zero stress.
  • Those pita chips are so ridiculously good you'll find yourself making them just to snack on while cooking.
  • Hummus from scratch tastes nothing like the store version—it's clouds compared to cement.
  • It's naturally vegan and vegetarian, so everyone at the table gets to enjoy it without complications.
02 -
  • Don't skip the blending time—underblended hummus tastes gritty and won't have that cloud-like texture that makes this dish special.
  • Cold water is key to creamy hummus; room temperature or warm water will make it separate and become grainy no matter how long you blend.
  • The pita chips need to cool completely on the baking sheet before you move them, or they'll be floppy instead of crispy.
03 -
  • Make the hummus and chips separately up to a day in advance, then assemble just before serving so the chips stay crispy and the hummus looks fresh and sculpted.
  • If your hummus breaks or becomes grainy, add an ice cube to the food processor and blend again—the cold temperature often brings it back together.
  • Toast your cumin and paprika in a dry pan for 30 seconds before adding to the chip mixture if you want more intense spice flavor with minimal effort.
Go Back