Classic Hummus with Pita Chips (Printable)
Smooth chickpea blend with tangy lemon and creamy tahini, served alongside crisp, golden pita chips.
# What You'll Need:
→ Hummus
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup fresh lemon juice (about 1 large lemon)
03 - 1/4 cup tahini
04 - 1 small clove garlic, minced
05 - 2 tbsp extra-virgin olive oil
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt, or to taste
08 - 2–3 tbsp cold water
09 - Paprika and olive oil for garnish
→ Pita Chips
10 - 4 pita breads
11 - 2 tbsp olive oil
12 - 1/2 tsp sea salt
13 - 1/2 tsp ground sumac or paprika (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - Cut each pita bread into 8 triangles. Place them on a baking sheet, brush both sides with olive oil, and sprinkle with sea salt and sumac or paprika if using.
03 - Bake the pita triangles for 10 to 12 minutes, flipping halfway, until golden and crisp. Remove and let cool.
04 - Combine tahini and fresh lemon juice in a food processor. Process for 1 minute until smooth and creamy.
05 - Add minced garlic, olive oil, ground cumin, and salt to the food processor. Blend to combine.
06 - Add drained chickpeas and blend for 1 minute. Scrape down the sides, then continue processing while gradually adding cold water until a smooth consistency is achieved.
07 - Taste the hummus and adjust lemon juice, salt, or cumin as desired.
08 - Transfer hummus to a bowl, drizzle with olive oil, and sprinkle with paprika. Serve accompanied by the pita chips.
# Cooking Tips:
01 -
- This recipe feels like a little secret, blending smooth tahini and fresh lemon juice into a dip that's both comforting and fresh.
- The homemade pita chips are golden and crisp, adding just the right crunch to each bite.
02 -
- Peeling the skins off chickpeas before blending makes the hummus incredibly silky, but it takes some patience.
- Slowly adding cold water while blending is the secret to achieving that smooth, creamy texture without thinning the flavors.
03 -
- Using fresh lemon juice rather than bottled brings a brightness that commercial versions lack.
- Keeping the olive oil cold until just before drizzling retains its fruity notes and creates a beautiful finish.