Lemon Tahini Hummus with Pita

Name: Lemon Tahini Hummus with Pita
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean & Middle Eastern
Ingredients: 240 g Cooked chickpeas; 40 g Tahini; 30 ml Lemon juice; 4 g Garlic; 50 ml Water; 10 ml Olive oil; 2 g Fine salt; 1 g Sweet paprika; 3 g Fresh parsley; 120 g Wheat pita bread

A bowl of hummus and pita can make an unhurried shared lunch without much work at the stove. Tahini supplies the richness and lemon the sharpness; the chickpeas are already cooked before they reach the processor.

The water is an adjustment to make gradually. Tahini brands differ, and the mixture should become smooth and spoonable rather than runny. Stop to scrape the processor, then finish the bowl with oil, paprika and parsley after blending.

Smooth hummus with paprika and parsley, served with triangles of pita bread. — Representative photograph · Houmous.jpg by Popo le Chien · Source · CC0 1.0. Full frame resized to 1200 pixels wide and converted to WebP. Not a photograph of a PANTRISORA kitchen trial.

Mediterranean & Middle Eastern · Preparation time: 15 min · Cook time: 0 min · Total time: 15 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

240 g Cooked chickpeas
40 g Tahini
30 ml Lemon juice
4 g Garlic
50 ml Water
10 ml Olive oil
2 g Fine salt
1 g Sweet paprika
3 g Fresh parsley
120 g Wheat pita bread

Allergens listed for these ingredients · Sesame, Wheat. Check package labels.

Step-by-Step Instructions

Put the chickpeas, tahini, lemon juice, garlic and salt in a food processor. Process until the beans form a thick paste, scraping the sides.
With the processor running, add the water gradually until the hummus is smooth and spoonable. Some brands of tahini need a little less water, so check the texture as you pour.
Spoon into a bowl and swirl the surface. Add olive oil, paprika and parsley, and serve with pita cut into triangles.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, mixing bowl, food processor, spatula or spoon.

Storage

Keep assembled portions covered and refrigerated until serving. Follow the labels and handling guidance for the perishable ingredients; a reminder date does not establish a new storage life.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep tahini for the sesame flavor and paste texture. Whole sesame seeds do not blend to the same smoothness in this method; an allergy-driven replacement needs a separate recipe and label review.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.