Homemade Hummus and Pita Chips Recipe: Easy, Delicious, and Better Than Store-Bought

There’s something special about homemade hummus. It’s creamy, flavorful, and way better than anything you’d buy at the store.

Pair it with crispy, golden pita chips, and you’ve got the perfect snack for any occasion.

Whether you’re hosting friends or just treating yourself, this recipe is easy to follow and absolutely worth it. So now, let’s get started cooking though!

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

• 1 small garlic clove, minced

• 2 tablespoons olive oil, plus more for serving

• 1/2 teaspoon ground cumin

• 2 to 3 tablespoons water

• Salt to taste

• Paprika and extra olive oil for garnish (optional)

For the Pita Chips:

• 3 pita breads, cut into triangles

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika (optional)

Step 1: Make the Hummus

1. Blend the tahini and lemon juice. In a food processor, combine the tahini and lemon juice. Blend for about 1 minute until the mixture turns creamy and light in color. This step makes the hummus extra smooth.

2. Add the garlic, olive oil, and spices. Toss in the minced garlic, olive oil, ground cumin, and a pinch of salt. Blend again for 30 seconds.

3. Add the chickpeas. Drain and rinse the chickpeas, then add them to the food processor. Blend for about 1 minute, scraping down the sides as needed.

4. Adjust the texture. Add 2 to 3 tablespoons of water, one at a time, blending in between. This helps make the hummus creamy and smooth.

5. Taste and adjust. Add more salt, lemon juice, or water if needed. If you like extra flavor, sprinkle in a bit more cumin.

6. Serve with a drizzle of olive oil. Spoon the hummus into a bowl, drizzle with olive oil, and sprinkle some paprika on top for color.

Step 2: Make the Pita Chips

1. Preheat the oven. Set your oven to 375°F (190°C).

2. Cut the pita bread. Slice each pita into 6 to 8 triangles. If you want extra crispy chips, separate the layers before baking.

3. Season the pita. Place the pita triangles on a baking sheet. Drizzle with olive oil, then sprinkle salt, garlic powder, and paprika. Toss to coat evenly.

4. Bake until crispy. Spread the pita in a single layer and bake for 10-12 minutes, flipping halfway. They’re ready when they’re golden and crispy.

5. Cool and serve. Let them cool for a few minutes before serving with your fresh hummus.

Final Tips:

• Make it extra smooth: If you want ultra-creamy hummus, peel the chickpeas before blending. It takes a little extra time but makes a big difference.

• Spice it up: Add a pinch of cayenne pepper or a swirl of harissa for some heat.

• Storage: Hummus keeps in the fridge for about 4-5 days. Pita chips stay fresh in an airtight container for up to a week.

And that’s it! You just made homemade hummus and pita chips from scratch. Grab a bowl, dig in, and enjoy every bite!👇💖