Hummus & Chips Recipe

Rinse and prepare chickpeas

Drain canned chickpeas into a bowl, reserving 2–3 tablespoons of the liquid. Rinse the chickpeas lightly under cold water and drain again. This removes excess packing liquid and yields a cleaner flavor.

Blend tahini and lemon

In a food processor, combine the tahini and fresh lemon juice. Process for 30 seconds to 1 minute until the mixture becomes lighter in color and slightly whipped. This step helps make the hummus creamier.

Add garlic, cumin and salt

Add the peeled garlic clove, ground cumin, and kosher salt to the tahini-lemon mixture. Process for 10–20 seconds to incorporate and break down the garlic.

Add chickpeas and olive oil

Add the drained chickpeas and 2 tablespoons of olive oil to the food processor. Process for 1 minute, then scrape down the sides with a spatula and process again. The mixture will be thick and coarse at this stage.

Adjust texture

With the food processor running on low speed, add 1–2 tablespoons of the reserved chickpea liquid or ice water, one tablespoon at a time, until the hummus reaches a smooth, creamy consistency. Process for another 30 seconds after each addition. Taste and adjust seasoning, adding more salt or lemon if desired.

Finish and garnish

Transfer hummus to a shallow serving bowl. Drizzle with remaining 1 tablespoon olive oil, sprinkle smoked paprika and chopped parsley over the surface. Optionally add a small drizzle of the reserved chickpea liquid or a few whole chickpeas for presentation.

Prepare store-bought chips

If using store-bought corn or pita chips, transfer them to a serving bowl or platter. Taste and, if desired, lightly sprinkle with a pinch of sea salt.

Make quick homemade pita chips (optional)

Preheat oven to 375°F (190°C). Cut 2–3 pita breads into wedge-shaped chips. Toss wedges in 1 tablespoon olive oil and spread in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon fine sea salt. Bake for 8–12 minutes, turning halfway, until golden and crisp. Cool slightly before serving.

Serve

Place the bowl of hummus on the serving platter alongside the chips. Add lemon wedges if using. Encourage guests to scoop hummus with chips. Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.