Creamy Hummus With Homemade Pita Chips
Deliciously creamy restaurant style hummus with homemade whole wheat pita chips. This is a classic hummus recipe that is sure to please everyone! Use the hummus as a spread on pita wraps and sandwiches along with your favorite veggies and deli meats!
Servings: 4 servings
Ingredients
For the pita wedges:
- 3 - 4 whole wheat pitas
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
For the creamy hummus:
- 1/4 cup 60ml lemon juice
- 1/4 cup 60 g tahini paste
- 1 tablespoon minced garlic see note*
- 1-14 oz can drained yields 8 oz(240g) chickpeas (garbanzo beans)*
- 1/4 cup 60 ml reserved chickpea liquid or water (I used 2 tablespoons of each)
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin powder
Optional garnishes:
- 1 pinch of smoked paprika
- a few finely chopped parsley leaves
Instructions
- For the pita chips: Place a rack in the center of the oven and preheat the oven to 425 degrees F. Line a baking sheet with parchment or a silicone mat. Set aside.
Cut each pita into 8 - 12 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, Italian seasoning, and sea salt till combined. Brush each pita triangle with mixture on both sides.
Bake pita triangles for 7-9 minutes, or until browned and crispy. Allow to cool as the hummus is being prepared. - For the hummus: Place the tahini paste, minced garlic, and lemon juice in a food professor and process until the garlic breaks down into a smooth paste. Add half the chickpeas, half the reserved liquid or water, and half the olive oil and continue to process until smooth. Add the salt, cumin powder, and the remaining chickpeas, reserved liquid, and olive oil. Continue to process until completely smooth.
Spoon hummus into bowl, drizzle with additional olive oil, a pinch of smoked paprika, and a few leaves of chopped parsley. Serve with the prepared pita chips, carrot sticks, and celery. Hummus can be kept in an air tight container for up to 5 days.
Notes
*If you're using fresh garlic, I suggest starting with 1 clove and working your way up from there. I used the minced stuff that comes in a jar, it's less potent and it makes the hummus taste just like the stuff in restaurants!
*A 14oz can drained of its liquid contains 8 oz (240 g) of chickpeas
