The Best Hummus and Herbed Baked Pita Chips

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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

Author: Gaby Dalkin
5 from 8 votes
Nothing beats pita chips for the best crunch when dipping. Take it to the next level by making your own!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 people

Ingredients
  

For the Hummus:

  • 1 15-ounce can garbanzo beans drained and PEELED
  • ½ cup tahini
  • 2 tablespoons freshly squeezed lemon juice, more as needed
  • 2 cloves garlic
  • 1 teaspoon kosher salt or more to taste
  • Water as needed
  • Sumac or paprika for dusting

For the Pita Chips:

  • ½ teaspoon kosher salt
  • ¼ 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 garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of cold water at a time, until the hummus is silky smooth with no clumps.
  • Taste and adjust seasonings, adding more salt, garlic or lemon if desired.
  • 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.

Notes

If you're feeling extra jazzy, pulverize the garbanzo beans in the blender first without any of the other ingredients. Once those start to break down, add everything else and go to town. Hot tips from my culinary school teacher 100 years ago! 

Nutrition Information

Calories: 219kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 739mg | Potassium: 135mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

45 Comments

  1. Do you do a version which is like majestic sprouted hummus? Also, can you change website so emails when a reply to comment? Gracias

  2. Gaby this is Lisa Licht's mom. Congrats on the baby. Love your recipes and your site.
    Thanks,
    Marilyn Schilling

  3. 5 stars
    My first time making homemade hummus and this stuff is delicious! Easy recipe with minimal ingredients and fantastic flavor!

  4. 5 stars
    I am hummus-obsessed and have tried so many recipes and methods. This is the one!!!! The best ever! Using water instead of oil really allows the star of the show (tahini) to shine. Don’t act like you don’t have time to peel your chick peas - do it while you’re watching Netflix one night and then you can make amazing hummus the next day in like 5 minutes. Thanks Gaby!!!

  5. 5 stars
    Why would I get store bought ever again? This recipe is so silky smooth and delicious...sprinkled with paprika, Gaby’s everything seasoning and drizzled with olive oil and o.m.g. I’m in heaven.

  6. 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.

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

  8. 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

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