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:

(how weird does “hummus notes” sound?)

  • 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.

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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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.


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


  • 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
  • optional: sprinkle of crushed red pepper
  • sea salt, to taste


  1. For the pita chips: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.
  4. 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.
  5. 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.

Recipe 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.

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© 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.

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Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at sallysbakingaddiction.com

Skinny Snickerdoodle Cookie Dough Dip

Skinny Snickerdoodle Dip


Homemade Almond Butter

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



  1. Love the look of this hummus recipe Sally, it’s one of my favourite snacks (in fact, I’m planning on it for lunch tomorrow with some oatcakes!) I love making it using peanut butter instead of the tahini, amazing! Will be trying the homemade pitta chips as well 🙂

  2. Omg. This is my first time visiting your website and I love you already!

  3. I’ve just pinned this. Cannot wait to make your recipe. I’ve tried making humus before and, although it was good, the recipe called for too much olive oil for my taste. Well, maybe not my “taste”, but just too many calories. I love everything about this recipe…..garlic, lemon pepper, spice, and especially your pita crisps. Love, love, love it!!

  4. One of the greatest things ever on homemade pita chips is the Middle Eastern spice zaatar (also spelled za’atar, zahatar, etc). It is SO good on a million things.

  5. Hummus is such a great treat and so nice for a veggie tray and home made pita chips!!!

  6. I have always been a self-proclaimed snackaholic and dessertaholic too. It’s just the best way to live life! 😉 Your photos are so pretty; the chickpeas are such a cute garnish. And those pita chips? I can never buy those because I’ll eat the whole bag in a day. Oopsies! So happy that you’re getting back to normal life and having fun redecorating too. You’re such a positive, upbeat, and strong woman!

    • On many occasions I have bought a bag of Stacy’s brand cinnamon/sugar pita chips and eaten the ENTIRE bag myself. (embarrassing) It’s hard not to!

  7. Seriously, who eats only 2 tbsp of hummus?! OR NUTELLA?! Someone obviously meant 20 tbsp… 😉 I think I’d need to double this fabulous hummus recipe if I was going to share with anyone else!

    • Jess, I’m laughing so loud right now. It’s definitely supposed to be “20” Tbsp. That makes much more sense than 2. Or even 12 Tbsp would make more sense to me lol.

  8. I thought I was the only one addicted to hummus! lol I usually purchase it from a local Greek place and then spend the whole weekend eating it. This weekend I think I will try this recipe instead. Thanks for sharing!

  9. Oh yum!! I am a huge fan of hummus, I could eat that stuff everyday! I slather it on sandwiches and like to dip my veggies in it 🙂 I love all the simple ingredients you used and the outcome looks delicious!

    So happy I found your blog, I’ve spent the last hour reading through your delicious treats and pinning them like a mad woman! Lol no shame!

    • No shame at all! Thank you for pinning on Pinterest. Might I add… what would we do without Pinterest? I am a mad woman on Pinterest too haha. Anyway, I love hummus on sandwiches too. Probably my favorite condiment with a roasted veggie sandwich or even turkey/cheese.

  10. Roasted garlic is an absolute must-have in the hummus in our apartment, but, like you, I tend not to share it with Justin. And really, two tablespoons in barely enough for one chip! Give me a soup bowl full of hummus and I’m a happy girl.

  11. When you say don’t leave out the Tahini, do you mean refrigerate it prior to opening and using?

  12. Oh, this looks absolutely amazing. I love the spicy addition!


  13. Do you think it would be possible to freeze portions of this recipe? Then I could make a large batch and have it more readily available!

    • Alaina, I do not recommend freezing hummus. The pita chips would stay fresh for a couple weeks though.

      • I did end up freezing a bit of this , and it still tasted fantastic in my opinion. It seperated a little, but a good stir did the trick!
        Now you just need to come out with a savoury cookbook as well as a dessert one!

  14. So I made this homemade hummus yesterday–it was a snow day, I was bored, hummus is wonderful, etc. etc.–and I warned my family that, though there was a good amount of it, they should probably eat it within the next week or so, since it doesn’t have the same kind of shelf life as store-bought.

    A few minutes ago I was searching for it, thinking I’d have a snack, and I found the container on the dairy counter. Empty. Needless to say my family approves of this recipe.

    (also, side note, garlic-infused olive oil is WONDERFUL in this. might use lemon-infused next time.)

  15. YUM!!! This looks fantastic 🙂 I am loving the sound of the spiced pita chips too!

  16. This hummus is sooo fantastic! I’ve had it bookmarked for awhile and finally made it and the flavour/texture is amazing! I was also surprised at the amount I got from the recipe- I may never buy store-bought hummus again! Thanks for helping satisfy another snack-attack 🙂

  17. I just made this hummus and cannot stop eating it! I’ve been looking for a good homemade hummus recipe, and this is definitely a keeper – much better than the other ones I’ve tried. Takes great with pretzels too!

  18. I wanted to let you know – I absolutely love these pita chips! I make my own pits because of how expensive the store bought ones are in the country I’m in, and they turn out soooo good baked as chips! There aren’t a lot of inexpensive snacks here on the island and I eat these like I haven’t eaten in months! Also, I made 48 pitas worth of pita chips for a catering event last month and they were a huge hit. I served them with hummus and tomato salsa (: definitely a success. Thanks for your great recipe! (p.s. I got your cookbook while I was visiting the states a couple weeks ago – so excited to try the recipes!!!)

    • Thanks Stephanie! I hope you love my cookbook. It means a lot to me that you picked up a copy while visiting here! I love these pita chips too. Very addicting! Thanks so much for reporting back.

  19. These pita chips are so good! I will definitely be making them again very soon (probably today even though I just had some haha). It’s such a good healthy snack option. For now I’m using store bought hummus but I guarantee you that once I buy a food processor then I’ll be making my own hummus as well.

  20. A THOUSAND thank you’s for adding measurements in grams so your recipes are readable by international readers such as myself 🙂

    and yes, your hummus recipe is THE hummus recipe to saves and keep. My friend from Lebanon swears it tastes just like her grandmothers. Now that itself says a lot, right?

    Shareen and Ella in Sweden.

  21. 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!

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

  23. 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:)

  24. 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.


    • 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.

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

    • 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.

    • I made this today–the hummus turned out delicious! I did have problems with the pita chips. They weren’t getting crisp–I left them in the oven for 20 min. At that point they were getting brown, so I thought they might crisp up while cooling. No such luck. They have great flavor though so I will try this again. Any suggestions?

      • That’s odd. Are your cut-up pitas extra thick? Perhaps a lower temperature for a longer time. Slow and low – that should help them get a little crispier.

  26. Just made thus hummus. OMG! Absolutely delicious. I used garlic olive oil and roasted garlic as you suggested and light on the pepper flakes due to my guest preferences. I also simmer the canned chick peas for a few minutes, let them cool and remove any skins. Thanks!

  27. I just made the roasted garlic hummus with the pita chips! It is so good! It was my first time making hummus and your recipe was so easy to follow! Thank you so much! 🙂

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