Name: Homemade Hummus with Crispy Pitta Chips Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 3 pitta breads; 2 tbsp olive oil (for brushing the baking tray and pitta slices); 400g can chickpeas, rinsed and drained; 5 tbsp olive oil; ½ tsp ground cumin; 1 garlic clove, crushed; juice of 1 lemon; 3-5 tbsp cold water (adjust for desired consistency)

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Introduction

Homemade hummus paired with crispy pitta chips makes a delicious and healthy snack that’s perfect for any occasion. Simple to prepare and customizable, this duo offers a fresh alternative to store-bought dips and snacks.

A close-up image shows a white bowl filled with creamy, pale yellow hummus with a slightly rough texture on top. Around the bowl on a white plate are light brown pita chips, some broken into pieces, and fresh cucumber sticks with a bright green skin and pale green inside. The plate sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pitta breads
5 tbsp olive oil
400g can chickpeas, rinsed and drained
½ tsp ground cumin
1 garlic clove, crushed
Juice of 1 lemon

Instructions

Step 1: Preheat the oven to 180°C (fan 160°C/gas mark 4). Slice each pitta bread in half so that you have thin rounds, then cut these into strips or wedges.
Step 2: Lightly grease a shallow baking tray or sheet with some olive oil. Arrange the pitta slices in a single layer on the tray.
Step 3: Bake the pitta slices for 10 minutes until they turn crisp and golden. Remove from the oven and let them cool completely; they will become crunchier as they cool. Store in an airtight container if not serving immediately.
Step 4: To prepare the hummus, place the rinsed chickpeas into a food processor. Add the ground cumin, crushed garlic, lemon juice, 3 tablespoons of olive oil, and 3 tablespoons of cold water.
Step 5: Blend the mixture until smooth and creamy, stopping occasionally to scrape down the sides. If the hummus seems too thick, add more water a tablespoon at a time until you achieve a smooth, spoonable consistency.
Step 6: Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired. Serve alongside the cooled pitta chips.

Tips & Variations

For added flavor, sprinkle the hummus with paprika or chopped fresh herbs like parsley.
You can swap the ground cumin for smoked paprika to give the hummus a smoky note.
Try using whole wheat pitta for a nuttier taste and extra fiber.
If you prefer, roast the garlic before adding it for a milder, sweeter flavor.

Storage

Store the hummus in an airtight container in the fridge for up to 3 days. Keep the pitta chips separately in an airtight container at room temperature for 4 to 5 days to maintain their crispness. Reheat the chips briefly in the oven if they lose their crunch.

How to Serve

The image shows a white bowl filled with light beige hummus that has a soft and slightly chunky texture. Around the bowl on a white plate, there are several pieces of pita bread chips that are light golden brown and crispy, placed on the left side of the hummus. On the right side, there are fresh cucumber sticks and celery sticks, both bright green with a fresh, crunchy look. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hummus without a food processor?

Yes, you can mash the chickpeas by hand using a fork or potato masher, though the texture will be chunkier and less smooth than with a food processor.

How can I make the pitta chips extra crispy?

Ensure the pitta slices are very thin and spaced out on the tray without overlapping. Baking at the correct temperature and allowing them to cool completely will help them crisp up nicely.