The Best Hummus and Herbed Baked Pita Chips

Can I be totally honest? I learned to make the most perfect hummus in culinary school and then somehow I got really lazy and just started buying it from Trader Joe’s. Who am I? Recently I’ve been inspired to make it again (on a weekly basis) and I can’t be stopped!!

The Best Hummus and Herbed Baked Pita Chips from www.whatsgabycooking.com

Hummus is one of those things that I currently ALWAYS have on hand. It’s the best snack with homemade pita chips or any assortment of raw veggies. It’s the perfect spread for a sandwich and it makes for an excellent dinner when you’re flying solo!

There’s always been a debate on how to make the best hummus and in my opinion it centers around this question: do you have to peel the garbanzo beans or not? While I often like to take the easy way, in this case, it’s all about peeling them. It takes a minute, but almost no effort and the result is the most perfectly creamy smooth hummus on the planet. Next time you make it at home, take a few extra minutes to pop the skins off the garbanzo beans, trust me, you’ll thank me later! If you’re using canned garbanzo beans (I do!) just put the bean between your pointer finger and your thumbs and give it a little massage until the peel just pops off, then discard it and carry on with the remaining beans until you’re ready to throw it all into a food processor!

The Ultimate Hummus and Herbed Baked Pita Chips

Yield: Serves 4-6

The Ultimate Hummus and Herbed Baked Pita Chips

Ingredients

    For the Hummus:
  • 1 15-ounce can garbanzo beans, drained and PEELED
  • 1/2 cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice, more as needed
  • 2-3 small cloves garlic, roughly chopped
  • 3/4 teaspoon kosher salt, or more to taste
  • Water as needed
  • Sumac for dusting
  • For the Pita Chips:
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon zaatar (or paprika)
  • 3 (5-inch) pitas, sliced into 8 wedges each
  • 1 tablespoon olive oil

Instructions

    For the Hummus:
  1. In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency.
  2. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
  3. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  4. To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges
  5. For the Pita wedges
  6. Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
  7. Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
  8. Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
http://whatsgabycooking.com/hummus-and-herbed-baked-pita-chips/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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24 Comments

  1. Hey Gaby! Am the only family member that enjoys hummus,they won’t even try it out! But, maybe with your recipe and the addition of homemade chips will be too hard to resist! Thanks for the recipe!

  2. I think my Armenian husband will love this! Do you think I can find Sumac at Whole Foods? Thanks so much and have a great weekend!

    1. yes you can absolutely find it at whole foods!! If not, substitute it for paprika! Or order sumac on amazon 🙂

  3. Umm, YUM!!! These look amazing! I was JUST eating pita chips but definitely not homemade ones like these!!

  4. OK…I have tried to make hummus and it isn’t ever smooth enough, so I am guessing peeling is the answer. Now – talk about the pool of fluid…is it olive oil? My question is why?
    New to hummus….thanks for the help 🙂

    1. peeling makes it extra smooth – and dont be afraid to blend it for a few minute to really break things down. Yes, olive oil drizzled on top 🙂 It’s delish!

  5. Wow, This hummus looks so delicious! It really going the extra step sometimes that makes all the difference! I love that this recipe only uses tahini.

  6. Am wondering if you have ever sprouted your chickpeas then cooked them first. It is so much better than tinned. I cook a big batch and freeze some for later, cheaper than tinned as well.

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