Hummus Platter with Crudités and Pita

1. 1
   prep · ~20 min

   Cook the chickpeas until very tender.

   1.Drain the soaked chickpeas and add to the pressure cooker with fresh water covering them by 2 inches.

   2.Pressure cook on high for 15 minutes, then let the pressure release naturally.

   3.Drain the chickpeas, reserving about 0.25 cup of the cooking liquid.

   4.Spread the hot chickpeas on a kitchen towel and rub gently to loosen the skins. Discard the loosened skins.

   TIPOvercooking the chickpeas slightly makes them extra soft, giving you a much silkier hummus.
2. 2
   mix · ~1 min

   Blend the tahini and lemon juice.

   1.In the food processor, combine the tahini and fresh lemon juice.

   2.Process for 1 full minute until the mixture thickens and lightens in color.

   3.Scrape down the sides of the bowl.

   TIPWhipping the tahini and lemon juice first creates a stable emulsion, making the hummus fluffier.
3. 3
   mix · ~4 min

   Whip into a smooth hummus.

   1.Add the garlic, olive oil, cumin powder, and salt to the processor. Blend for 30 seconds.

   2.Add the warm, skinned chickpeas and process for 1 minute.

   3.Scrape the sides, then add the reserved cooking liquid and ice cubes.

   4.Continue processing for 3-4 minutes, scraping down the sides occasionally, until the hummus is extremely smooth and creamy.

   TIPThe ice cubes are the secret — they whip into the hummus, cooling the motor and incorporating air for a lighter texture.
4. 4
   knead · ~60 min

   Make the pita dough.

   1.In a large bowl, combine the all-purpose flour, instant yeast, sugar, and a pinch of the salt from the total quantity.

   2.Gradually add the lukewarm water and mix until a shaggy dough forms.

   3.Turn the dough out onto a floured surface and knead for 5-6 minutes until smooth and elastic.

   4.Place the dough in a lightly oiled bowl, cover with a damp cloth, and rest for 1 hour until doubled in size.

   TIPThe dough should be soft but not sticky. Add flour a teaspoon at a time if it sticks to your hands.
5. 5
   bake · ~3 min

   Bake the pita breads.

   1.Preheat the oven to 475°F (245°C) and place a baking sheet upside down on the middle rack to heat up.

   2.Punch down the dough and divide it into 6 equal balls.

   3.Roll each ball into a 6-inch circle, about 0.25 inch thick.

   4.Carefully place 2-3 rounds onto the hot baking sheet and bake for 2-3 minutes until puffed and lightly golden.

   5.Remove from the oven and wrap in a clean kitchen towel to keep soft.

   TIPDon't open the oven door while baking — the intense heat is what makes the pitas puff up dramatically.
6. 6
   prep · ~10 min

   Prepare the vegetables.

   1.Peel the carrots and cut into even batons about 3 inches long.

   2.Wash the cucumber (peel if waxed) and cut into similar-sized sticks.

   3.Core and deseed the bell peppers, then slice into strips.

   4.Halve the cherry tomatoes.
7. 7
   assemble · ~3 min

   Assemble the platter.

   1.Spread the hummus in a wide, shallow bowl and use the back of a spoon to create a swirl pattern.

   2.Drizzle generously with olive oil and dust with smoked paprika.

   3.Arrange the crudités and warm pita bread around the hummus on a large serving platter.

   TIPFor a beautiful presentation, group each vegetable together in neat piles with the colors alternating around the platter.

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