Introduction
Hummus with Pita Chips is a timeless Middle Eastern classic that has become beloved worldwide. Hummus, made from blended chickpeas, tahini, lemon, and garlic, is rich, creamy, and satisfying. Paired with crispy homemade pita chips, it makes for the perfect healthy snack, appetizer, or side dish.
This dish strikes the perfect balance between wholesome nutrition and indulgent flavor. The creaminess of the hummus and the crunch of pita chips create a snack that is both comforting and nourishing.
Why I Love This Recipe
I love this recipe because it’s:
- Healthy yet Delicious – Packed with plant-based protein and fiber.
- Versatile – Great as a dip, spread, or side.
- Homemade Goodness – Fresh hummus and pita chips taste far better than store-bought.
- Quick & Easy – Ready in under 30 minutes with simple pantry ingredients.
Every bite feels wholesome yet indulgent, making it one of my go-to snacks for gatherings or even quick weekday meals.
Why It’s a Must-Try Dish
- It’s vegan, gluten-free (if served with gluten-free pita), and nutrient-rich.
- A crowd-pleaser that works as a snack, appetizer, or light meal.
- Budget-friendly but feels gourmet.
- Perfect for meal prep—you can store hummus and pita chips separately for days.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 servings
- Calories: ~220 calories per serving (hummus + pita chips)
Cuisine & Course
- Cuisine: Middle Eastern / Mediterranean
- Course: Appetizer, Snack, Side
Ingredients
For Hummus:
- 1 can (15 oz) chickpeas, drained & rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup tahini (sesame paste)
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil (plus extra for garnish)
- 2–3 tablespoons cold water (adjust for creaminess)
- ½ teaspoon ground cumin
- Salt to taste
- Paprika (for garnish)
- Fresh parsley, chopped (for garnish)
For Pita Chips:
- 4 pita bread rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano (optional)
- Salt to taste
Simple Cooking Directions
- Blend chickpeas, tahini, lemon juice, garlic, olive oil, water, cumin, and salt until smooth.
- Cut pita bread into wedges, brush with olive oil, season, and bake until crispy.
- Garnish hummus with olive oil, paprika, and parsley.
- Serve with warm pita chips.
Step-by-Step Preparation Method
Step 1: Prepare the Hummus
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt.
- Blend until thick and smooth.
- Slowly drizzle in olive oil and water while blending until creamy.
- Taste and adjust seasoning (add more lemon, garlic, or salt if needed).
Step 2: Make the Pita Chips
- Preheat oven to 375°F (190°C).
- Cut pita bread into triangles.
- Brush with olive oil and sprinkle with garlic powder, oregano, and salt.
- Arrange on a baking sheet in a single layer.
- Bake for 10–12 minutes until golden and crispy.
Step 3: Assemble and Serve
- Transfer hummus to a bowl.
- Drizzle with olive oil, sprinkle with paprika, and garnish with parsley.
- Serve with warm pita chips on the side.
How to Serve
- Serve as a snack or appetizer with pita chips.
- Pair with fresh veggie sticks (carrots, cucumbers, celery).
- Use as a spread for sandwiches and wraps.
- Add to Mediterranean bowls or mezze platters.
Additional Recipe Tips
- For ultra-smooth hummus, peel chickpeas before blending.
- Use ice-cold water when blending for a creamier texture.
- Don’t over-bake pita chips—watch closely to avoid burning.
- You can drizzle hummus with flavored olive oils (garlic, chili, or herb).
Variations
- Spicy Hummus: Add roasted red pepper or chili flakes.
- Herbed Hummus: Blend in fresh basil, cilantro, or parsley.
- Avocado Hummus: Add ripe avocado for a creamier dip.
- Beet Hummus: Blend roasted beets for a vibrant pink hummus.
- Different Chips: Try lavash, naan, or tortilla chips instead of pita.
Freezing & Storage
- Hummus:
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 3 months. Thaw in the fridge overnight and stir before serving.
- Pita Chips:
- Store in an airtight container at room temperature for up to 1 week.
- Do not freeze, as they lose crispiness.
Special Equipment Needed
- Food processor or high-speed blender (for hummus)
- Baking sheet (for pita chips)
- Pastry brush (to coat pita with olive oil)
Conclusion
Hummus with Pita Chips is a wholesome, flavorful, and versatile recipe that is perfect for any occasion. It’s creamy, protein-packed, and pairs beautifully with crunchy homemade chips. Whether you’re entertaining guests, preparing a healthy snack, or looking for a quick appetizer, this recipe will always deliver.
Once you try making hummus at home, you’ll realize how much fresher and more customizable it is compared to store-bought versions. It’s simple, satisfying, and absolutely delicious—a recipe that everyone should have in their kitchen repertoire.
Hummus with Pita Chips
Description
Hummus with Pita Chips is a timeless Middle Eastern classic that has become beloved worldwide. Hummus, made from blended chickpeas, tahini, lemon, and garlic, is rich, creamy, and satisfying. Paired with crispy homemade pita chips, it makes for the perfect healthy snack, appetizer, or side dish.
Ingredients
For Hummus:
For Pita Chips:
Instructions
-
Step 1: Prepare the Hummus : In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, and salt.Blend until thick and smooth.Slowly drizzle in olive oil and water while blending until creamy.Taste and adjust seasoning (add more lemon, garlic, or salt if needed).
-
Step 2: Make the Pita Chips : Preheat oven to 375°F (190°C).Cut pita bread into triangles.Brush with olive oil and sprinkle with garlic powder, oregano, and salt.Arrange on a baking sheet in a single layer.Bake for 10–12 minutes until golden and crispy.
-
Step 3: Assemble and Serve : Transfer hummus to a bowl.Drizzle with olive oil, sprinkle with paprika, and garnish with parsley.Serve with warm pita chips on the side.
