The Ultimate Hummus and Herbed Baked Pita Chips

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5 from 9 votes

The Ultimate Hummus and Herbed Baked Pita Chips

Nothing beats pita chips for the best crunch when dipping. Take it to the next level by making your own!

Prep Time5

Cook Time12

Total Time17

Course: Appetizer

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

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!

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