Classic Hummus with Pita (Printable Version)
Smooth chickpea blend paired with crisp baked pita chips for easy snacking or sharing.
# What You Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/3 cup tahini
03 - 1/4 cup fresh lemon juice (about 1 large lemon)
04 - 1 clove garlic, minced
05 - 2 tablespoons extra-virgin olive oil, plus more for serving
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt, or to taste
08 - 2 to 3 tablespoons cold water
09 - Pinch of paprika, for garnish
10 - Chopped fresh parsley, for garnish
→ Pita Chips
11 - 4 large pita breads
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon sea salt
14 - 1/2 teaspoon ground sumac or smoked paprika (optional)
# How to Make It:
01 - Combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, scraping down the sides as necessary.
02 - With the processor running, gradually add cold water one tablespoon at a time until the desired creaminess is achieved. Taste and adjust seasoning as preferred. Transfer to a serving bowl.
03 - Drizzle with olive oil and sprinkle with paprika and chopped parsley just before serving.
04 - Preheat oven to 400°F. Cut each pita into 8 wedges and place on a baking sheet. Lightly brush both sides with olive oil and sprinkle with sea salt and optional sumac or smoked paprika.
05 - Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Allow to cool before serving.
06 - Offer hummus alongside pita chips for dipping.
# Expert Advice:
01 -
- This hummus feels like a well kept secret with its silky texture and balanced flavors that hit just right every time
- Once you try making your own pita chips alongside, it transforms snacking into a full experience that has everyone asking for more
02 -
- Peeling the chickpeas before blending can give your hummus an unbelievably smooth texture, something I wish I'd done from the start
- Adding cold water little by little while blending really helps control creaminess and prevents it from getting too thick
03 -
- Using a food processor instead of a blender gives you better control over texture, ensuring it never gets too thin
- The secret to perfect flavor balance is adjusting salt and lemon after blending, not before