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Hummus w/ Homemade Pita Chips



For the Hummus

  • 1 15 ounce can garbanzo beans, drained and peeled
  • 1/2 cup tahini
  • 1 small garlic clove
  • 23 tablespoons freshly squeezed lemon juice (more as needed)
  • 3/4 teaspoon kosher salt
  • Water as needed

For the Pita Chips

  • 3 pitas (sliced into 8 wedges each)
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt


For the Hummus

  1. 1) For extra creamy hummus, remove the skins from the garbanzo beans. In a food processor, blend the chickpeas for about 1 minute. Scrape down the sides and blend for another 30 seconds or so. Add the tahini, lemon juice, garlic and salt and blend until smooth.
  2. 2) With the machine running, pour in 1 tablespoon of water at a time, until you get very smooth, creamy mixture. Taste and adjust seasonings, adding more lemon or salt if needed. Serve it with pita chips, and/or fresh veggies.

For the Pita Chips

  1. 1) Heat the oven to 400 degrees. Place the pita wedges onto a baking sheet. Lightly brush with olive oil and sprinkle with salt. Flip over and repeat on other side. Bake until the chips are crispy and lightly golden, about 12 to 15 minutes. Remove from the oven and immediately transfer chips to a wire rack to cool.


Adapted from Life is but a Dish