# What You’ll 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, or 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 ground sumac or sweet paprika
15 - Fresh parsley leaves (optional)
16 - Additional olive oil for drizzling
# How to Make It:
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, then sprinkle with smoked paprika, ground cumin, and salt.
03 - Arrange pita pieces in a single layer on the baking sheet. Bake for 8–10 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 smooth, adding cold water one tablespoon at a time for desired creaminess. Taste and adjust seasoning.
05 - Using a spoon or offset spatula, sculpt hummus into smooth, undulating mounds on a serving platter, evoking desert dunes.
06 - Drizzle with olive oil, dust with sumac or sweet paprika, and garnish with parsley leaves. Arrange pita chips around the hummus mounds.
