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hummus and pita bread recipe

🥙 Hummus with Homemade Pita Bread Recipe

This classic Hummus with Homemade Pita Bread is smooth, creamy, and packed with earthy, garlicky flavor. Paired with warm, fluffy pita fresh from your kitchen, it’s an unbeatable combination for snacking, dipping, or serving with your favorite Mediterranean dishes.

⭐ Why You’ll Love This Recipe

  • 🧄 Creamy and authentic hummus flavor
  • 🫓 Soft, pillowy pita made with simple ingredients
  • 🌿 Healthy, vegan, and perfect for meal prep
  • 💡 Great for snacks, wraps, or mezze platters
  • 🍽️ Better than store-bought — every time!

📝 Ingredients

For the hummus:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup tahini
  • 1 small garlic clove, minced
  • 2 tbsp olive oil
  • 2–4 tbsp cold water
  • 1/2 tsp ground cumin
  • Salt to taste
  • Optional: paprika, za’atar, or extra olive oil for topping

For the pita bread:

  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tsp sugar
  • 3/4 cup warm water (110°F/45°C)
  • 2 cups all-purpose flour (plus more for kneading)
  • 1 tsp salt
  • 1 tbsp olive oil

🍽️ Instructions

🧆 How to Make the Hummus

  1. Blend lemon juice and tahini

    • In a food processor, blend lemon juice and tahini for 1 minute until light and creamy.

  2. Add flavorings

    • Add garlic, olive oil, cumin, and a pinch of salt. Blend again.

  3. Add chickpeas

    • Add half the chickpeas and process for 1 minute. Add the rest and blend until smooth.

  4. Adjust texture

    • Slowly add cold water, 1 tbsp at a time, until hummus is light and fluffy.

  5. Garnish and serve

    • Spoon into a bowl and top with olive oil, paprika, or chopped parsley.

🫓 How to Make Homemade Pita Bread

  1. Activate yeast

    • In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.

  2. Make dough

    • Stir in flour, salt, and olive oil. Knead for 6–8 minutes until smooth and elastic.

  3. Let it rise

    • Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled.

  4. Shape the pitas

    • Punch down dough, divide into 6–8 balls. Roll each into a 6-inch circle.

  5. Cook

    • Preheat a skillet or oven to high heat (475°F / 245°C).
    • Cook each pita in the dry skillet or oven for 2–3 minutes until puffed and golden.

  6. Keep warm

    • Wrap cooked pitas in a clean towel to stay soft.

👩‍🍳 Tips & Variations

  • For ultra-smooth hummus, peel the chickpeas before blending.
  • Add roasted red peppers or caramelized onions to hummus for flavor twists.
  • Use whole wheat flour for a healthier pita option.
  • Store extra hummus in the fridge for up to 5 days, and pita for 3 days or freeze for longer.

🥗 Serving Suggestions

Serve your hummus and pita with:

  • Grilled vegetables or falafel
  • Chicken souvlaki or shawarma
  • Olives, cucumbers, and feta
  • Mediterranean-style mezze platter

📦 Storage Tips

  • Hummus: Store in an airtight container in the fridge for up to 5 days. Drizzle with olive oil to keep fresh.
  • Pita bread: Keep in a zip-top bag at room temperature for 2–3 days or freeze for up to a month. Reheat before serving.

📌 Pin It for Later!

Creamy. Fluffy. Made from Scratch.
Save this Hummus with Homemade Pita Bread Recipe and enjoy fresh Mediterranean flavor anytime!

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