Hummus with Pita Chips brings together two of the Mediterranean’s most beloved foods in perfect harmony, featuring silky smooth chickpea dip paired with golden, crispy homemade pita chips that provide the ideal vessel for scooping. This classic combination transforms simple ingredients like chickpeas, tahini, and lemon into a luxuriously creamy spread that’s both healthy and incredibly satisfying, while fresh pita bread becomes irresistibly crunchy chips with just a brush of olive oil and a sprinkle of salt. Serving 6-8 people as an appetizer or 4 people as a light meal, this recipe creates about 2 cups of hummus and plenty of pita chips, making it perfect for entertaining, healthy snacking, or as part of a mezze platter.
Ingredients
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup tahini (sesame seed paste)
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2-3 tablespoons water, as needed
- Dash of ground paprika for serving
- Fresh parsley for garnish
For the Pita Chips:
- 4 pita bread rounds (whole wheat or white)
- 1/4 cup extra virgin olive oil
- 1 teaspoon coarse sea salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried herbs like oregano or thyme (optional)
Preparing the Perfect Chickpeas
Start by draining and rinsing the canned chickpeas thoroughly under cold water. For the smoothest possible hummus, take the extra step of removing the skins from the chickpeas. This may seem tedious, but it makes a remarkable difference in achieving that restaurant-quality, ultra-smooth texture.
To remove skins easily, rub the rinsed chickpeas between your hands or with a clean kitchen towel. The loose skins will separate and can be discarded. You don’t need to remove every single skin, but getting most of them will significantly improve the final texture.
Building the Hummus Base
In a food processor, combine the tahini and fresh lemon juice. Process for about 1 minute until the mixture becomes whipped and creamy. This step helps create the foundation for smooth hummus by properly combining these two key ingredients before adding other components.
Add the olive oil, minced garlic, cumin, and half a teaspoon of salt to the tahini mixture. Process for another 30 seconds until well combined. The mixture should be smooth and fragrant with the aroma of garlic and cumin.
Creating Silky Smooth Hummus
Add half of the prepared chickpeas to the food processor and process for 1 minute. Scrape down the sides of the bowl, then add the remaining chickpeas and process for 1-2 minutes more until the mixture is thick and fairly smooth.
With the food processor running, slowly add 2-3 tablespoons of water until you achieve your desired consistency. The hummus should be creamy and smooth, able to spread easily but still hold its shape. Taste and adjust seasoning with more salt, lemon juice, or garlic as needed.
Making Crispy Pita Chips
Preheat your oven to 400°F while finishing the hummus. Using kitchen shears or a sharp knife, cut each pita round into 8 triangular wedges. If your pita bread is thick, carefully separate each round into two single layers for thinner, crispier chips.
In a large bowl, toss the pita wedges with olive oil until each piece is lightly coated. Sprinkle with coarse sea salt and any optional seasonings like garlic powder or herbs, tossing again to distribute evenly.
Baking to Golden Perfection
Arrange the seasoned pita wedges in a single layer on two large baking sheets, making sure they don’t overlap. Overlapping chips will cook unevenly and some may remain chewy rather than crispy.
Bake for 10-12 minutes, rotating the pans halfway through, until the pita chips are golden brown and crispy. Keep a close eye on them during the last few minutes, as they can go from perfectly golden to burnt quite quickly.
Final Touches and Presentation
Remove the pita chips from the oven and let them cool on the baking sheets for a few minutes. They’ll continue to crisp up as they cool. Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.
Drizzle a tablespoon of good-quality olive oil into the well and sprinkle with a pinch of paprika for color. Garnish with fresh parsley leaves around the edges for a beautiful, authentic presentation.
Serving Your Hummus and Pita Chips
Arrange the warm pita chips around the hummus bowl or in a separate basket lined with a clean kitchen towel. The contrast between the creamy, cool hummus and the warm, crispy chips creates the perfect textural combination.
For a complete mezze experience, add other Mediterranean favorites like olives, cherry tomatoes, cucumber slices, or crumbled feta cheese to your serving platter.
Flavor Variations
For roasted red pepper hummus, add 1/4 cup roasted red peppers during the processing stage. For extra garlic flavor, roast a whole head of garlic in the oven until soft and sweet, then squeeze the cloves into the hummus mixture.
Spicy hummus can be achieved by adding a pinch of cayenne pepper or a few dashes of hot sauce. For herb hummus, blend in fresh herbs like cilantro, parsley, or dill during the final processing stage.
Storage and Make-Ahead Tips
Store leftover hummus in the refrigerator for up to one week in an airtight container. The olive oil may solidify on top when cold, but this is normal and will return to liquid at room temperature.
Pita chips can be made up to 3 days ahead and stored in an airtight container at room temperature. If they lose their crispness, refresh them in a 350°F oven for 2-3 minutes before serving.
