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 life was good. Then somewhere down the road I got really lazy and just started buying it from TJ’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’m rarely opposed to a short cut, 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

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By:
Gaby Dalkin
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0
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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
  • 3/4 teaspoon kosher salt or more to taste
  • Water as needed
  • Sumac or paprika 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:

  • In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps.
  • Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  • To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges

For the Pita wedges

  • Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
  • 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.
  • 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.
The Ultimate Hummus and Herbed Baked Pita Chips: Chef Vision

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

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45 comments

  1. Laura (Tutti Dolci)

    There’s nothing better than homemade hummus and I love your herbed pita chips!

  2. Teri Giese

    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!

    • Gaby

      OMG!!!! in my one track mind I think this means MORE FOR YOU!!!!! 🙂

  3. Monika

    Why have I never tried to make hummus myself? Thank you for making it so easy to try!!

  4. Lori

    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!

    • Gaby

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

  5. Julie @ Table for Two

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

  6. eileen

    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 🙂

    • Gaby

      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!

  7. Jess @ Nourished by Nutrition

    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.

  8. Janet

    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.

    • Gaby

      i haven’t!! but I bet that would be delish!

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  20. Erica

    What brand of tahini do you use or do you make your own? And, if so, how? I really enjoy your site!

    • Gaby

      I either get the Whole Foods brand or the one from trader joes

  21. Jane

    Yessss. My Lebanese mother-in-law introduced me to zaatar several years ago and I make bake pita with zaatar on a regular basis. So delicious! Can’t wait to try this recipe.

  22. Rebecca

    Hi Gaby! Love the texture of this and your Insta story of this, but my hummus turned out on the bitter side. I used Trader Joe’s can of garbanzos (and peeled them) and TJ’s organic tahini (which I tasted after making the hummus and it tastes a little bitter straight from the jar). Any ideas on how to remedy the bitterness or what might have caused it? I tei d adding a little more salt but that doesn’t seem to help.

    • Gaby

      bitter? it could need more salt and a bit of water to even it out! I’d try a different brand of tahini next time as you might have an extra awesome palette! The whole foods brand is a bit smoother!

    • Rebecca

      Thank you! I’ll try those things and a different tahini brand next time. I’m wondering if I blended it too long and it got a little too warm and that brought out the bitterness too.

  23. Hayley

    Gaby, I love this hummus!! How long can it be stored in the fridge in your opinion? Can I freeze it also? Thanks!

    • Gaby

      I keep it in the fridge for about 5 days and then I eat it all – and I haven’t tried freezing but it would totally work

  24. monika

    Your home made hummus is better than anything I have found at the market. I LOVE it!

  25. Marlene

    There is another way to remove the garbanzo skins, Gaby, that I find easier. Cooks Illustrated adapts a technique Yotam Ottolenghi for dried chickpeas for canned. “For our method, toss the rinsed and drained chickpeas with baking soda (1½ teaspoons per 14-ounce can) and then heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, all the while agitating the beans vigorously between your hands to release the skins, which will float easily away. Easy, creamy hummus? Yes, please.” Several other recipes process everything except the chickpeas first, until totally smooth, then add the chickpeas. I save the. Chickpea liquid and use it instead of water to things needed

  26. Kate McDermott

    My daughter is allergic to sesame seeds so I can’t use tahini… any suggestions for a substitute? Thank you!

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  28. Marisa

    5 stars
    I don’t even really like hummus, but this I can eat with a spoon it is so good! The lemon adds so much. I don’t peel the chickpeas bc I’m too lazy, and it still turns out great.