Nando's Hummus with Pita (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Drain the soaked chickpeas and rinse thoroughly under cold running water. Place chickpeas in a large pot and cover with fresh water by 3 inches. Bring to a vigorous boil over high heat, then reduce to medium and simmer until chickpeas are extremely soft and falling apart, about 60-90 minutes. Skim off any foam that rises during cooking.
2. 2Drain the chickpeas, reserving 1 cup of the cooking liquid. Let chickpeas cool for 10 minutes.
3. 3Add the warm chickpeas to a food processor along with garlic cloves and process for 1 minute until completely broken down into a thick paste. Scrape down the sides of the bowl.
4. 4Pour in the lemon juice and blend for 1 minute until well combined and lightened in color. Scrape down sides again.
5. 5Add tahini, salt, and cumin to the processor. Blend for 1 minute, then drizzle in the ice-cold water while the processor runs until mixture becomes ultra-smooth and creamy, about 2-3 minutes total. The hummus should have a whipped, airy texture.
6. 6Stream in the olive oil while processing for another 30 seconds until fully incorporated and silky. If the hummus seems too thick, add reserved chickpea cooking liquid 1 tablespoon at a time until desired consistency is reached - it should be smooth and spreadable.
7. 7Taste and adjust seasoning with additional salt or lemon juice if needed.
8. 8Warm pita breads in a dry skillet over medium-high heat for 30 seconds per side until soft and pliable with slight char marks, or wrap in foil and heat in a 350°F oven for 5 minutes.
9. 9Transfer hummus to a wide, shallow serving bowl. Use the back of a spoon to create a well in the center, swirling outward to create decorative ridges. Drizzle generously with extra virgin olive oil in the well. Sprinkle smoked paprika over the top and garnish with chopped fresh parsley.
10. 10Cut warm pita breads into triangles and arrange around the hummus bowl for dipping.