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!
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.
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. 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.
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
- 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.
- 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.
Did you make a recipe?
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