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!
My Golden Globe snack of choice the other night? You’re looking at it.
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.
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.
(Dessertaholics as well… but that goes without saying.)
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.
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.
Now it’s time to make the hummus. My favorite hummus recipe in the world. 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:
It’s the thickest, creamiest hummus I’ve ever had. You’re going to love it.
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.
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.
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, wine night (can I be invited to that?), 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.
Just one more recipe to add to Sally’s Savory Recipes. I have plenty more up my sleeve.
Just you wait!
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
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.
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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