Pita Chips And Hummus Recipe
Make Pita Chips And Hummus Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hummus
Pita Chips
Method
Hummus
- 1
Prep the chickpeas
If you want extra-smooth hummus, remove the skins from the chickpeas by rubbing them between your fingers or in a clean dish towel; this is optional. Drain and rinse the canned chickpeas under cold water and let them sit in a colander to lose excess water for a few minutes.
- 2
Blend base ingredients
In a food processor, add the drained chickpeas, tahini, lemon juice, peeled garlic clove, ground cumin and kosher salt. Pulse 10–15 times to start breaking down the chickpeas.
- 3
Emulsify and adjust texture
With the processor running, slowly stream in 2 tablespoons extra-virgin olive oil. Then add 2 tablespoons cold water and continue processing for 1–2 minutes until the mixture is very smooth. Stop and scrape down the sides as needed. If the hummus is too thick or grainy, add more cold water, 1 teaspoon at a time, until you reach a creamy, spreadable consistency.
- 4
Taste and finish
Taste and adjust seasoning — add up to an additional 1/4 teaspoon salt, more lemon juice for brightness, or an extra 1/4 teaspoon cumin to taste. Transfer hummus to a shallow serving bowl, use the back of a spoon to create a small well in the center, drizzle 1 teaspoon extra-virgin olive oil over the top, sprinkle smoked paprika, and garnish with chopped fresh parsley if using.
Pita Chips
- 5
Prepare oven and pita
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or use a lightly oiled baking sheet. Using a sharp knife, cut each pita into 6–8 wedges (or if using large pita, cut into 8–10 wedges). If the pita is pocket-style, separate the two layers and cut each layer for crisper chips.
- 6
Season the wedges
Place the pita wedges in a large mixing bowl. Drizzle 2 tablespoons extra-virgin olive oil over them, then sprinkle 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Toss gently with your hands or a spatula so each wedge is lightly and evenly coated.
- 7
Bake until crisp
Arrange the seasoned pita wedges in a single layer on the prepared baking sheet without overlapping. Bake in the preheated oven for 10–14 minutes, rotating the pan halfway through, until the chips are golden brown at the edges and crisp. Keep an eye on them after 10 minutes to prevent burning. For extra-crisp chips, flip each wedge halfway through baking.
- 8
Cool and serve
Remove from oven and let the pita chips cool on the baking sheet for 5 minutes — they will crisp further as they cool. Transfer to a serving bowl or platter alongside the hummus.