Favorite Homemade Hummus with Spiced Pita Chips

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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.

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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  1. That does look like creamiest hummus my eyes ever did peep! Me and the hubs are also hyooooge snackers, so this has us written all over it! I am so with you on what the heck 2 tbsp=1 serving? Maybe for people that have self control. Which is not me. Love the homemade pita chips too girl!

  2. If I let myself I can go through a family size container in a week, and I live alone (insert embarrassed face emoticon here). So happy to be able to try and make my own!

    1. Don’t be embarrassed, Leslie. It’s quite shocking and embarrassing how much hummus I can eat by myself! My friends always laugh.

  3. Such a shame that no one else in my family eats hummus – not! I love having all the garlicky-chickpea-tahini goodness to myself 🙂
    I love making my own so that I can 1) save money, and 2) try out different flavours. I have yet to try crushed red peppers though, so that is going to be my experiment for the next batch 🙂
    Thanks for the great idea Sally!

  4. What a delicious looking recipe. I sometimes find eating veggies pretty bland and this is a great way to up my veggie intake and keep it tasty! ; ) I bet the cumin would create a great flavor in the hummus!

  5. Looks awesome, Sally! And I truly love seeing savory offerings from you. Maybe it’s the season, the time of year, but I have more savory recipes lined up on my site for the next 4 weeks than I do sweets – for the 1st time in 5 years! And I love your sprinkles and funfetti but I really applaud you for branching out because this is so appealing to me right now!

    And thank you for not telling people to peel their chickpeas. I cannot tell you how many recipes I read for hummus where people say you have to peel them. Ummm, no just get a more powerful food proc 🙂

    In both my books I have hummus recipes…actually 2 in the PB book and 1 in pumpkin book. I love flavoring it. Pinned!

    1. I have to try a peanut butter hummus soon, Averie! I find that peeling the chickpeas is a huge waste of time. My ninja is so powerful and we’ve never noticed a difference when we spend 30 minutes peeling vs not peeling.

  6. Okay, I was JUST daydreaming about making homemade hummus this morning and here you go: posting this new recipe as if you read my mind! I’m starting to think that you and I are destined to be best friends, Sally… haha

    1. How perfect, Kari! Sounds like you need to make this hummus. And of course we’re friends. We were both in Baltimore for New Years!

  7. This looks delish! Sometimes when I have lots of time i treat myself by shelling the chickpeas. It’s time consuming, but I do it while watching netflix, it’s worth the effort it’s extra, extra creamy!

    1. Shelling the chickpeas always takes too much time for me! I applaud your patience, Lisa. My ninja food processor is quite powerful and I truly do not notice a texture difference when I shell or do not shell them.

  8. Those homemade pita chips look to die for! They’re one of those foods where it’s so simple to make at home, but for some reason I never think to. Hummus too for that matter! I’m all about finding ways to incorporate more protein in my diet – this hummus is perfect. 🙂

    1. Alyssa, I agree! I never made my own hummus/pita chips until a couple years ago. I spent so much money on them back in college. Should’ve just been making my own! Hope you try these out.

  9. This looks absolutely delicious! I’ve been obsessed with pita chips recently, but I’ve never even though about making my own–definitely something I’ll have to try! Thank you for this delicious-looking (and I’m sure tasting!) recipe, as well as your many others! (:

    1. Liz, I love pita chips so much. But they get pricey! I’ve found this way to be much cheaper. Plus, you can season them however you like and however much/little you like!

  10. I love hummus too, Sally! I always make homemade chips using soft tortillas, but I love the idea of using pitas! So glad for the idea, I can’t wait to try it! Also, I season mine with Trader Joes “Everyday Seasoning Blend” – so good! Thanks for the great recipe Sally!

    1. I have to make homemade tortilla chips soon, Jess. Thanks for reminding me! Maybe with a little homemade salsa too. So good.

      That TJs seasoning is the best. I love it on grilled/baked chicken!

  11. YUM! I love hummus, Sally, and can’t wait to start making my own now! The pita chips also look super yummy and super easy. Can’t wait to try this out!

  12. I’ve made hummus several times, Sally, but don’t always get it right so I’ll definitely give this a go. We have great tahini available in Greece where I’ll be for the next few months so it’s a great opportunity to try it then!
    Love the idea of the homemade pitta bakes, too. Again, nice pitta easy to find in Greece so I think I’m on to a winner here! Thank you for another nice idea!

  13. Hi Sally – I’m deathly allergic to tahini but would love to make my own hummus. Any substitution recommendations? I’ve tried making it without but it isn’t very smooth or creamy.

    1. Hey Heather! How about some almond butter? It’s bland compared to other nut/seed butters, so it would be your best option here.

    1. Hi Leighton! I had a reader make my hummus in a magic bullet and she said it was fantastic that way. However, I don’t have a magic bullet and I can’t say for sure if the consistency is exactly the same. I imagine it would be. Enjoy!

  14. Golden Globe snack of choice–I totally agree, although I have to say that opting for this instead of a bowl of buttery popcorn is admirable to many of my non-hummusy friends. I’m always glad to stumble across your takes on classic recipes because it’s exciting to try a new, dependable way of tackling them–thanks for sharing!

  15. I won’t thank you later, I’ll thank you now! I just wrote a post mentioning my distaste for store-bought hummus. It just does not compare to the real thing, or at least whatever they serve at my favorite Greek restaurant :). I’ve got to have a try at making a batch of my own.

    1. Kate, you must try it at home. And I agree – store-bought hummus is nothing at all like the real thing. We have this fantastic greek restaurant in Baltimore that we frequent with the best hummus in the world. And this recipe tastes just like it.

    1. Agreed. I saw hummus on “sale” for 5.99 the other day. It was a large container, but made about the same quantity that this recipe makes. And this is so much cheaper! Tastes better too if you ask me.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally