Jul 14 2026
Restaurants›Hummus Republic›Pita Chips & Dips Recipe

Pita Chips & Dips Recipe

Inspired by Hummus Republic
Time45m
Serves4

Make Pita Chips & Dips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pita chips

Classic hummus

Herb yogurt dip (Tzatziki-style)

Method

Pita chips

  1. 1

    Preheat and prepare

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.

  2. 2

    Cut pita

    Separate each pita round into two thin layers (if possible). Stack and cut each round into 6–8 wedges, creating bite-size triangles.

  3. 3

    Toss with oil and seasoning

    In a large bowl, combine 3 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Add pita wedges and toss until evenly coated.

  4. 4

    Arrange and bake

    Spread seasoned wedges in a single layer on the prepared baking sheet without overlapping. Bake for 8–12 minutes, rotating the pan halfway through, until edges are golden-brown and chips are crisp. Watch closely after 8 minutes to avoid burning.

  5. 5

    Cool

    Remove from oven and let chips cool on the sheet for 5 minutes; they will crisp further as they cool. Transfer to a wire rack to cool completely before serving.

Classic hummus

  1. 6

    Prepare chickpeas (if using canned)

    If canned chickpeas are used, drain and rinse well. For extra-smooth hummus, optionally remove and discard loose skins by gently rubbing chickpeas between your fingers or in a clean kitchen towel.

  2. 7

    Blend base

    In a food processor, combine 1.5 cups cooked chickpeas, 1/4 cup tahini, 3 tablespoons fresh lemon juice, and 1 large garlic clove. Process until mixture is fairly smooth, scraping down the sides as needed.

  3. 8

    Adjust texture

    With the motor running, drizzle in 2 tablespoons olive oil and about 2 tablespoons warm water to loosen the mixture. If needed, add additional water, 1 teaspoon at a time, until the hummus reaches a smooth, spreadable consistency.

  4. 9

    Season

    Add 1/2 teaspoon ground cumin and 3/4 teaspoon kosher salt. Process briefly to combine and taste; adjust salt, lemon, or garlic to preference.

  5. 10

    Finish and garnish

    Spoon hummus into a shallow serving bowl. Drizzle a little extra virgin olive oil on top, sprinkle 1/4 teaspoon smoked paprika and chopped parsley (1 tablespoon) for color.

Herb yogurt dip (Tzatziki-style)

  1. 11

    Prepare cucumber

    Grate half a cucumber, then place grated cucumber in a clean towel or fine sieve and squeeze out excess moisture until mostly dry (this prevents a watery dip). Measure about 1/2 cup after draining.

  2. 12

    Mix ingredients

    In a medium bowl, combine 1 cup full-fat Greek yogurt, the drained 1/2 cup grated cucumber, 1 tablespoon fresh lemon juice, 1 minced small garlic clove, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh mint. Stir until evenly blended.

  3. 13

    Season and rest

    Stir in 1 teaspoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust salt or lemon as needed. For best flavor, cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

  4. 14

    Serve

    Before serving, give the dip a quick stir and garnish with a small drizzle of olive oil and a sprig of dill or mint if desired.

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