Hummus & Pita Chips Recipe

Prepare chickpeas

If you prefer ultra-smooth hummus, remove skins: pinch each chickpea between thumb and forefinger and discard skins (optional, about 5–10 minutes). Otherwise proceed with drained chickpeas straight from the can.

Blend base

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and kosher salt. Pulse several times to break down the chickpeas.

Emulsify

With the processor running, slowly stream in 2 tablespoons extra-virgin olive oil. Then add cold water 1 tablespoon at a time until the mixture reaches a smooth, creamy consistency (about 2 tablespoons total). Stop and scrape down the bowl as needed to ensure even blending (about 1–2 minutes of processing).

Adjust seasoning

Taste and adjust salt, lemon juice, or garlic as desired. If hummus is too thick, add up to 1 more tablespoon cold water or olive oil and process again until silky.

Finish and garnish

Transfer hummus to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center. Drizzle 1 teaspoon olive oil over the top and sprinkle with smoked paprika. Optionally garnish with a few whole chickpeas or chopped parsley.

Preheat and prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cut pitas

Separate each pita pocket into two thinner rounds by gently pulling the layers apart. Stack and cut each round into 8 wedges (like cutting a pizza) to make triangular chips.

Season

Place pita wedges in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil and toss to coat evenly. Sprinkle with sea salt, garlic powder, and dried oregano (if using). Toss again so each chip has light seasoning.

Bake

Spread pita wedges in a single layer on the prepared baking sheet, leaving small gaps for airflow. Bake at 375°F (190°C) for 10–14 minutes, flipping once halfway through, until chips are golden brown at edges and crisp. Watch closely in the last few minutes to prevent burning.

Cool

Remove from oven and transfer pita chips to a wire rack to cool and crisp further, 5 minutes. Taste and add a light sprinkle of salt if needed.

Serve

Serve the warm or room-temperature pita chips alongside the hummus. Store any leftover chips in an airtight container for up to 2 days; refrigerate hummus in a sealed container for up to 4–5 days.