Chickpea hummus with pitta. Quickly recipe


Hummus is a classic Middle Eastern cuisine recipe; it is usually served accompanied by crunchy falafel or soft flatbread and is perfect with carrots and celery sticks. It is prepared quickly and with few ingredients, including tahini sauce.

If the latter is not easy to find, don’t worry, you can serve hummus with toasted sesame seeds and still give that characteristic toasted aroma.

Gluten-free flatbread

Gluten-free baking is in continuous development. For this recipe, we will look at flatbread pitta-style. It is simple to prepare but requires some care since we cannot take advantage of gluten elasticity. We will have to rely on different proteins.

In this case, we will use Greek yoghurt, but milk or egg white will also be fine. We essentially take advantage of the elasticity of these protein structures.

See also: Falafels, a traditional recipe of Middle Eastern

Ingredients for hummus

  • 200gr cooked chickpeas (canned or cooked from soaked)
  • 1 teaspoon of tahini sauce
  • Lemon juice to taste
  • Water to taste
  • Salt and pepper
  • Extra virgin olive oil
  • Parsley

Ingredients for the flatbread

  • 200gr gluten-free flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g Greek yoghurt
  • Extra virgin olive oil
  • Salt and pepper


1.Leave the dried chickpeas to soak for at least 24 hours. After this time, cook them with cold water and a few bay leaves in a pressure cooker for about 20 minutes. Using a traditional pot, it will take longer.

2. For the hummus, mix the tahini with a spoonful of lemon juice and enough water to obtain a creamy mixture.

3. In a food processor, combine the cooked chickpeas, the freshly prepared tahini sauce, salt, pepper, lemon juice and the cooking water of the chickpeas (if you use canned chickpeas, you can replace the cooking water with some tap water).

4. Operate the robot and let it work for at least 1 minute to obtain a creamy consistency. It will be necessary to add water little by little to be able to grind the chickpeas.

5. For the pitta bread: in a large bowl, combine the gluten-free flour, baking powder, bicarbonate of soda, salt and pepper, and mix well.

6. Add the yoghurt and with the spoon, combine everything. Add the oil, mix, transfer to a bench and knead until a smooth and homogeneous mixture is obtained. Use flour if it is too sticky.

7. Divide the dough into six loaves, roll them out and cook them in a hot non-stick pan with little oil.

8. Serve with the hummus seasoning with parsley and extra virgin olive oil.

Tips and tricks

Prepare the tahini by adding water and lemon. It will give this sauce a less raw and more pleasant flavour.

The pitta dough must be quite soft. Resist adding too much flour, or the flatbread will not be soft

If you prefer a crunchy hummus, divide the mixture, leave some crunchy chickpeas mix on the side and then combine it with the more processed hummus.

Spices such as paprika and chilli will enrich your hummus with the flavours you love the most!

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