Favorite Homemade Hummus with Spiced Pita Chips.

Thick and creamy homemade hummus with spiced whole wheat pita chips. This is a classic hummus recipe that you will make time and time again!

Homemade Hummus with Crunchy Spiced Pita Chips. This is my favorite (super simple) homemade hummus recipe, you will make it time and time again!

I wish I could tell you that I shared most of this hummus with Kevin, but that would be a lie. In fact, every single time I make this hummus (which is on a weekly basis, I kid you not) – I seem to hoard it all myself. We put on a movie and I miss the first 20 minutes because I’m too busy with all of this hummus business. For the record, the 2 Tablespoon “suggested serving size” of hummus is one of life’s unsolved mysteries.

So, I know what you’re thinking. A hummus recipe – how boring! But no. This classic hummus recipe is anything but. It’s ultra thick, ultra creamy, and simply incredible on top of spiced whole wheat pita chips. The crunchy pita chips? Yes, another snack I make on the regular. We’re snackaholics, if you haven’t realized.

Ditch the store-bought, these homemade spiced crunchy baked pita chips are so much better! And so easy.

If you’ve never made hummus at home, I urge you to try.

Stop spending $5 per container claiming to have 8 servings and make your own. Serve it with your favorite veggies, crunchy pita chips flavored with garlic and lemon pepper, and then… prepare to be amazed.  You can thank me later.

Let’s start with the pita chips.

How to make Spiced Pita Chips

Pick up some whole wheat pitas from the store. I wish I could tell you that I made pitas from scratch, but I didn’t. Sunday was filled with reorganizing my life and homemade pitas were not on the agenda.

Cut the pitas into 8 slices each, brush with some olive oil and your favorite spices. My spice suggestions? A combination of lemon pepper and garlic powder. I’ll give you some other suggestions in the recipe below. We loved this garlic peppery combination on our crunchy pita chips.

Bake the seasoned pita chips for about 10 minutes until crispy and browned. Easy, right? It will take you no more than 20 minutes.

Ultra Creamy Hummus - this is my favorite!

Now it’s time to make the hummus. It’s taken some time to truly perfect the recipe. A little more tahini, a little less lemon, a little more olive oil, less spice, etc.

A few hummus notes:

  • Do not leave out the tahini. This is a very common hummus ingredient – it’s sesame seed paste and can be found at all major grocery stores.
  • Add more crushed red pepper for some more heat.
  • If you’re using unsalted chickpeas, you may need more salt.

You’re going to love it. It’s the thickest, creamiest hummus I’ve ever had. A good thing to note: you’ll have to stop and start the food processor a few times to get things moving. Reserving some chickpea liquid (or water if not using canned chickpeas), will help. Keep in mind that the more extra liquid you add, the thinner your hummus will be.

Here is the blender/food processor I have. This Ninja Master Prep comes with a large container for blending drinks, and a smaller container I use for food processing. I make hummus and all of my nut butters in the smaller container. Bonus: it’s only $40 and has lasted me years.

Homemade Hummus with Crunchy Spiced Pita Chips. This is my favorite (super simple) homemade hummus recipe, you will make it time and time again!

Spoon the hummus into a pretty bowl and drizzle with olive oil, a sprinkle of spice, and top with few more chickpeas. There! You’ve got yourself one healthy, gourmet snack for book club night, movie night, dinner party appetizer, or a Friday night dinner. Yes, hummus and spiced pita chips can absolutely be called dinner in case you are questioning that. Maybe a little crab pretzel action on the side?

I won’t judge you.

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Favorite Homemade Hummus with Spiced Pita Chips

Thick and creamy homemade hummus with spiced whole wheat pita chips. This is a classic hummus recipe that you will make time and time again! Makes a perfect spread for sandwiches and wraps too.

Yield: 2 cups hummus, enough pita chips for 4

Total Time: 30 minutes

Ingredients:

Spiced Pita Chips

  • 4 whole wheat pitas (or pita pockets)
  • 3 Tablespoons (44ml) olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • sea salt, to taste

Hummus

  • 2 cups (520g) cooked chickpeas (canned is fine, reserve 1/4 cup liquid)
  • 1 garlic clove (I always roast mine, but that's optional)
  • 1 Tablespoon (15ml) olive oil
  • 1/4 cup (60g) tahini
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1/4 cup (60ml) reserved chickpea liquid or water
  • 1/4 teaspoon lemon pepper
  • sprinkle of crushed red pepper, optional
  • sea salt, to taste

Directions:

For the pita chips: Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt.

Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.

For the hummus: Place all ingredients into your food processor (except for the salt) and process until the smooth and creamy. You may need to stop and start a few times to get things moving. Add the salt gradually until the hummus reaches your taste. I did not add any salt because my chickpeas were already salted. Add more olive oil and/or reserved chickpea liquid to thin out if desired. Add more seasonings to suit your taste.

Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple additional chickpeas if desired. Serve with spiced pita chips and fresh veggies. Cover tightly and store up to 4 days in the refrigerator.

Notes:

White flour pitas instead of whole wheat are OK.

Try adding smoked paprika, cumin, sesame seeds, or dried basil to the pita chips and/or the hummus.

Instead fresh garlic in the hummus, use garlic powder.  Add a little at a time to suit your taste.

 Sometimes I add a couple drops of hot sauce because Kevin likes a little spice, that's optional.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

More snackoholic options:

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How to Make Crispy Baked Onion Rings

 

Mom’s Seasoned Pretzels

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Skinny Snickerdoodle Cookie Dough Dip

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Homemade Crab Pretzels

Homemade Crab Pretzels. Easy pretzels made from scratch with cheesy crab dip! A Maryland classic

 

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How I Make Homemade Almond Butter. No added oils, sugars, and completely healthy.

 

 

 

   

114 Responses to “Favorite Homemade Hummus with Spiced Pita Chips.”

  1. #
    61
    Nancy Mockposted August 26, 2014 at 7:50 pm

    I made these pita chips tonight and they came out great! I’m really excited to be able to make these at home instead of buying the bagged variety. Thanks!

    Reply

  2. #
    62
    Juditposted September 1, 2014 at 7:22 am

    I was wondering if I can substitute lemon pepper for another ingredient, where I live I can’t find it anywhere… Thanks! :)

    Reply

    • Sallyreplied on September 1st, 2014 at 9:38 am

      You may leave it out and add pepper to taste.

      Reply

  3. #
    63
    Kristen Diasposted September 3, 2014 at 6:27 pm

    This recipe was amazing!! Thick and delicious- tastes just as good as the hummus at my favourite restaurant! You have awesome recipes on your site- everything I’ve tried has been great:)

    Reply

  4. #
    64
    Vickyposted October 8, 2014 at 12:22 pm

    This looks delicious! I’ve made the pita chips before but not hummus. Do you think I could add some roasted red peppers to this? I love them. Thanks.

    Vicky

    Reply

    • Sallyreplied on October 12th, 2014 at 8:16 pm

      Definitely! I would play around with the amount until you are satisfied with the taste and texture of your hummus. Roasted red peppers always thin the hummus out a little.

      Reply

  5. #
    65
    Christieposted October 10, 2014 at 6:21 pm

    This looks delicious! If I am using canned chickpeas, I don’t need to cook them or anything first do I?

    Reply

    • Sallyreplied on October 12th, 2014 at 7:10 pm

      Canned chickpeas are fully cooked – you do not have to do anything to them. Just drain them, reserving 1/4 cup of the liquid for use in the recipe.

      Reply

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