Slow-Blended Hummus with Warm Pita
Chickpeas cooked past the point of politeness, then blended with ice water until the texture turns to cream. Warm flatbread does the rest.
By Vegan Cook — published 27 July 2026
Ingredients
Serves 6.
- 2 x 400 gtins chickpeas, drained
- 1/2 tspbicarbonate of soda
- 150 glight tahini
- 2 clovesgarlic
- 1lemon, juiced
- 60 mlice water
- to tastesalt, cumin, olive oil
- 6pita breads
Cookware
- Saucepan
- High-speed blender or food processor
- Rubber spatula
Method
Read each step end-to-end before starting.
- 01
Overcook the chickpeas
Simmer the chickpeas with the bicarbonate of soda and plenty of water for 20 minutes, until the skins slip and the chickpeas crush with no resistance. Drain hot.
- 02
Blend hot
Blend chickpeas with garlic, lemon and salt while hot. Add tahini, then stream in the ice water and run the machine for a full 3 minutes. It will look too loose — it sets as it cools.
- 03
Warm the pita and serve
Char the pita briefly over a flame or in a dry pan. Spread the hummus wide, dimple the surface, pool olive oil in the well and dust with cumin.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Tahini is sesame — treated here alongside tree nuts because it sits in the same 'seed and nut paste' risk group for many readers. Pita contains wheat gluten; serve with cucumber spears or gluten-free flatbread instead.