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!!
Table of Contents
Why I Love This Recipe
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! I love it with chicken kebabs. Or, keep it simple by putting it all together into a loaded hummus with ground lamb or a summer hummus loaded with veggies.
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!
Ingredients & Substitutions
For the Hummus:
- Garbanzo Beans
- Tahini
- Lemon Juice
- Garlic
- Kosher Salt
- Water
- Sumac or Paprika
For the Pita Chips:
- Kosher Salt
- Za'atar or Paprika
- Pitas sliced into 8 wedges each
- Olive Oil
*For a full list of ingredients and instructions please see recipe card below.
How to Make Hummus and Baked Pita Chips
Step 1: In a food processor, add the garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth.
Step 2: With the machine running, drizzle in 1 tablespoon of cold water at a time, until the hummus is silky smooth with no clumps.
Step 3: Taste and adjust seasonings, adding more salt, garlic or lemon if desired.
Step 4: Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and za'atar in a small bowl; set aside.
Step 5: 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.
Step 6: 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.
Step 7: To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges.
How to Store Hummus and Baked Pita Chips
You can store hummus in an airtight container in the fridge for about 5 days.
How to Freeze Hummus and Baked Pita Chips
You can freeze the hummus in airtight containers or a freezer bag for about 3 months. Thaw in the refrigerator overnight when its time to eat. You can drizzle a little olive oil and optionally a little lemon to smoothen it and add some freshness post-freezing.
Tips & Tricks
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!
FAQs
What else can I do with hummus?
Apart from being an excellent dip with pita chips and veggies, hummus can be used for wraps and sandwiches, can be loaded up with protein or in salad dressings.
The fact that hummus is vegan and gluten-free (use gluten-free pitas or veggies to dip with) also make it very suitable for large groups with different dietary restrictions.
What variations of hummus can I explore?
Check out these recipes for some delicious variations of hummus:
Beet Hummus
Everything Hummus
Calabrian Chili Hummus
Loaded Hummus
Green Goddess Hummus
Artichoke and Roasted Red Pepper Hummus
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
The Ultimate Hummus and Herbed Baked Pita Chips
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
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Would smoked paprika work for the pita chips?
absolutely!