Pita Chips & Dips Recipe

Prepare and cut pita

Preheat oven to 400°F (200°C). Separate each pita piece into two thin rounds if possible and stack. Using a sharp knife or pizza cutter, cut each round into 8 triangles (yielding about 96 chips from 6 pitas).

Season

In a large bowl, combine 3 tbs olive oil, 1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp ground sumac (if using), and 1/4 tsp black pepper. Add pita triangles and toss gently until all pieces are lightly coated.

Bake until crisp

Arrange pita triangles in a single layer on one or two rimmed baking sheets lined with parchment, leaving small gaps between pieces. Bake for 8–12 minutes, rotating pans halfway through, until chips are golden brown at the edges and crisp. Watch closely after 8 minutes to avoid burning. Remove from oven and let cool — they will crisp further as they cool.

Prepare chickpeas

Drain canned chickpeas, reserving the can liquid (aquafaba). For extra-smooth hummus, peel skins off a few chickpeas by pinching; this is optional but improves texture.

Blend

In a food processor, combine 1 cup drained chickpeas, 1/4 cup tahini, 3 tbs lemon juice, 1 large garlic clove, 2 tbs extra-virgin olive oil, 1/2 tsp ground cumin, and 3/4 tsp salt. Pulse to combine, then process continuously, scraping down sides as needed.

Adjust texture and seasoning

With the processor running, add 2 tbs reserved chickpea liquid (or water) a little at a time until the hummus reaches a smooth, spreadable consistency (you may need 1–3 tbs). Taste and adjust salt, lemon, or garlic to preference.

Serve

Transfer hummus to a serving bowl, make a shallow well in the center, drizzle 1 tbs olive oil, sprinkle 1/4 tsp paprika and 1 tbs chopped parsley. Serve at room temperature alongside pita chips.

Char the eggplant

Preheat broiler to high (or heat a gas burner). Prick the eggplant a few times with a fork. Place eggplant on a baking sheet under the broiler or directly over a gas flame and roast, turning occasionally, until the skin is charred and the flesh is very soft, about 20–30 minutes (less on a gas flame).

Cool and drain

Transfer the roasted eggplant to a bowl and cover with plastic wrap or place in a sealed container for 10 minutes to steam — this loosens the skin. When cool enough to handle, peel away and discard the charred skin and scoop the flesh into a sieve or colander. Let drain 5–10 minutes to remove excess liquid.

Mix and season

Place the drained eggplant flesh in a food processor or bowl. Add 2 tbs tahini, 2 tbs lemon juice, 1 minced garlic clove, 1 tbs extra-virgin olive oil, 1/4 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse or mash until the mixture is mostly smooth but retains some texture. Taste and adjust lemon, salt, or tahini.

Serve

Spoon baba ganoush into a serving dish, drizzle a little olive oil on top, and sprinkle with 1 tbs chopped parsley and optional toasted sesame seeds. Serve with pita chips.

Arrange baked pita chips on a large platter with bowls of hummus and baba ganoush. Add any optional extras (warm pita triangles, fresh vegetables, extra olive oil) for guests. Chips are best served the same day for maximum crispness.