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Lemony Roasted Garlic Hummus with Herb Toasted Pita

Sue Lau
Prep Time 25 mins
Course Appetizer
Cuisine Israeli, Middle Eastern
Servings 8


  • 2 cups cooked chickpeas 15.5 ounce can, drained
  • 2 small preserved lemons seeds removed (if any)(about 1/4 cup chopped)
  • 2 bulbs roasted garlic about 1/4 cup
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • For the Herb Toasted Pita:
  • 2 rounds fresh pita bread
  • 3 teaspoons olive oil
  • 2 teaspoons za'atar spice


  • Pinch skins from chickpeas and place peas in the bowl of a food processor fitted with a steel blade.
  • Squeeze out garlic cloves from the papery skins and place in the food processor along with the preserved lemons.
  • Puree mixture until smooth, then add the tahini, lemon juice, and salt, pulsing a couple of times, then add the olive oil in a steady thin stream through the chute.
  • For the pita toasts. brush the pita with oil and sprinkle with za'atar, then cut into wedges.
  • Air-fry the pita at 400F for 2 minutes using a Breville Smart Air oven or you can also bake these at 400 for 10-15 minutes until crisp.
  • Serve hummus with pita chips.
Keyword chickpea dip, hummus