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.

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. 

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Favorite Homemade Hummus with Spiced Pita Chips

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 cups; pita chips serve 4
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Description

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.


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

Instructions

  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.

Notes

  1. Pitas: White flour pitas instead of whole wheat are OK.
  2. Spices: Try adding smoked paprika, cumin, sesame seeds, or dried basil to the pita chips and/or the hummus.
  3. Garlic: Instead fresh garlic in the hummus, use garlic powder. Add a little at a time to suit your taste.
  4. Hot Sauce: Sometimes I add a couple drops of hot sauce because Kevin likes a little spice, that’s optional.

Keywords: homemade hummus

119 Comments

  1. Hi love this recipe! Any chance of a gram/ounce conversion as i live in the UK? 🙂
    Can’t stand shop made hummus and looooove the homemade ones but can’t find any good recipes for it as thick as this! would be very grateful and appreciated xxx

  2. Ooo…I never thought of roasting garlic for it…or adding smoked paprika. I make hummus nearly every weekend too (and I agree 2 TBSP serving is such a joke!). So easy and so addictive! Thanks for all of the terrific ideas!

    The baked pita chips look KILLER! 🙂

    1. Christine, I’m so happy you agree with me. The suggested serving size of hummus always makes me giggle! I could put 1 Tbsp of hummus on only 1 chip! Anyway, you must try it with roasted garlic and/or smoked paprika. So good!

  3. I always make homemade hummus! It’s SO much better than any of the store bought varieties (although Tribe is my go-to when I’m feeling super lazy). And the 2 Tablespoon serving size for hummus AND peanut butter is a mystery to me. I’d like to meet someone who can eat just 2 tablespoons of either; my guess is those people don’t exist. Cheers to homemade hummus and peanut butter lovers 🙂

      1. And Nutella. And Cookie Butter. The list goes on. All impossible to stop at just 2 small tablespoons!

  4. Hummus is one of my favorite snacks too! My mom and I make a cilantro lime version that I can eat a whole bowl of as well! This version looks dreamy creamy!

  5. Have you calculated how much you actually save when making your own? I’m always BAFFLED at the cost difference between buying store bought and making your own homemade hummus. I think, too, it’s so much more satisfying eating something you know YOU made than buying it from a container. It just tastes better that way. 😉

    1. I’ve never calculated it, but between the 69 cent chickpeas, the tahini which lasts 6 batches, the olive oil lasting about 16 batches, and the spices lasting probably about 100…. I can safely assume this is much much cheaper than $5.99 for “12 servings” – which, umm… lasts us about 2 days. 😉

  6. Wait wait wait. Sally eats real food??! 😉 Haha totally kidding–I know you’re actually quite the healthy eater so I’m loving this recipe. It looks deeeeelicious and the combination of spices on the pita chips is brilliant. You seriously can never go wrong with garlic. And I agree–2 tablespoons has to be a conspiracy or something. Impossible, especially with this creamy recipe. Pinning! 🙂

  7. My mouth is watering! I am a huge fan of hummus and adding spice to your life! (to your recipes and your relationship) 🙂 This is a definite cost saver! Do you need to flip the pita chips when your baking them so they do not burn?

    Thanks!

  8. I love hummas. . But I am on weight watchers, do you know how many calories this could be or would you know the nutritional facts? I want this like now lol. Thank you!

  9. I love hummus and pita bread. I love that you seasoned the pita and toasted it! I’m sure it gave the bread a wonderful taste!

  10. 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 🙂

  11. 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!!

  12. 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.

  13. 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!

    1. 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!

  14. 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!

    1. 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.

  15. 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!

  16. 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!

    1. 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.

  17. 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.

  18. 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!

      1. 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!

  19. 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.)

  20. 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 🙂

  21. 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!

  22. 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!!!)

    1. 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.

  23. 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.

  24. 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?

    Cheers,
    Shareen and Ella in Sweden.

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