Sun-Dried Tomato Hummus with Handmade Pita

Smooth, creamy hummus meets blistered handmade pita bread, both infused with bold, tangy sun-dried tomatoes from Roland Foods. This is mezze with a kick.

Why You'll Love This Recipe

Bold and a little acidic against soft, warm bread, this is mezze with a kick. The Roland Foods sun-dried tomatoes give the hummus deep, umami richness, and the handmade pita comes together faster than a trip to the store. It's a snack board that looks impressive and disappears in minutes.

Tips and Tricks

• Letting the grated garlic sit in the lemon juice softens its sharpness and infuses the hummus with a balanced garlic-citrus note.
• Add more ice water for a silkier finish, or less for a thicker, heartier texture.
• Keep the skillet hot and do not crowd the pan, so each pita gets puffed, golden spots.

Variations

• Fold in fresh basil or mint for a bright, aromatic finish.
• Add 1 teaspoon harissa to the hummus for a spicy edge.
• Swap the tahini for almond butter for a nuttier, richer profile.

Substitutions

• Sun-dried tomatoes: replace with roasted red peppers for a milder, sweeter hummus.
• Greek yogurt: substitute with coconut yogurt for a dairy-free option.
• All-purpose flour: use whole wheat flour for a heartier, more rustic pita.

Best Served With

• Marinated olives or roasted red peppers
• Grilled lamb or za'atar chicken
• A chilled Lambrusco or mint tea

How to Store Leftovers

Store the hummus in an airtight container in the refrigerator for up to 5 days. The pita can be frozen and reheated in a dry skillet.

Common Questions

Sun-Dried Tomato Hummus with Handmade Pita

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Smooth, creamy hummus meets blistered handmade pita bread, both infused with bold, tangy sun-dried tomatoes from Roland Foods. This is mezze with a kick.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

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Hummus Base

• 1 cup chickpeas cooked (or one 15 oz can, drained)
• 3 tablespoon Roland Foods sun-dried tomatoes packed in oil
• ¼ cup tahini
• 2 tablespoon lemon juice
• 1 clove garlic grated
• 2 tablespoon olive oil
• 2-4 tablespoon ice water
• kosher salt to taste

Handmade Pita

• 1½ cups all-purpose flour
• ½ cup Greek yogurt
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 tablespoon olive oil
• 2-3 tablespoon warm water as needed

Equipment

• Food processor
• Skillet
• Mixing bowl
• Small bowl
• Rolling Pin

Method

 

Prepare the Lemon Garlic Base

1. In a small bowl, combine the grated garlic and lemon juice. Let sit for 5 minutes to mellow the garlic and infuse the lemon.

Make the Hummus

1. In a food processor, add the chickpeas, sun-dried tomatoes, tahini, olive oil, and the lemon-garlic mixture. Blend until smooth, scraping down the sides as needed.
2. Slowly add the ice water, 1 tablespoon at a time, until the texture is creamy and spreadable. Season with kosher salt to taste, and adjust the lemon juice for acidity if needed.

Make the Handmade Pita

1. In a bowl, combine the flour, baking powder, and salt. Add the yogurt and olive oil and mix until the dough comes together, adding warm water a little at a time if needed.
2. Knead for 1 to 2 minutes until smooth. Cover and let rest for 20 to 30 minutes.
3. Divide into 4 equal balls. Roll each into a thin round, about ¼-inch thick.
4. Heat a skillet over medium-high. Cook the pitas one at a time, 1 to 2 minutes per side, until puffed and golden in spots. Wrap in a towel to keep warm.

To Plate

1. Spread the hummus in a shallow bowl, drizzle with olive oil, and serve with the warm pita for scooping.

Notes

Letting the grated garlic sit in the lemon juice softens its sharpness. Add more ice water for a silkier hummus, less for a thicker, heartier texture. Keep the skillet hot and do not crowd the pan so each pita blisters and puffs.

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