Homemade Hummus with Crispy Pitta Chips Recipe
Introduction
Homemade hummus with pitta chips is a simple, delicious snack that’s perfect for sharing. Creamy, flavorful hummus pairs wonderfully with crisp, baked pitta bread for a healthier alternative to traditional chips.
Ingredients
- 3 pitta breads
- 5 tbsp olive oil
- 400g can chickpeas, rinsed and drained
- ½ tsp ground cumin
- 1 garlic clove, crushed
- Juice of 1 lemon
Instructions
- Step 1: Heat the oven to 180°C (fan 160°C/gas mark 4). Slice each pitta bread in half to create two thin pieces, then cut into strips or wedges.
- Step 2: Lightly grease a shallow baking tray and arrange the pitta slices in a single layer. Drizzle with olive oil and bake for 10 minutes until crisp. Remove and leave to cool.
- Step 3: To make the hummus, place the rinsed chickpeas, ground cumin, crushed garlic, lemon juice, 3 tablespoons of cold water, and 2 tablespoons of olive oil into a food processor.
- Step 4: Blend the mixture, adding extra water a tablespoon at a time, until it reaches a smooth, spoonable consistency.
- Step 5: Transfer the hummus to a serving bowl and drizzle with the remaining olive oil. Serve with the cooled pitta chips.
Tips & Variations
- For a spicy twist, add a pinch of paprika or cayenne pepper to the hummus during blending.
- Try adding a tablespoon of tahini for a richer, more traditional flavor.
- Use wholemeal pitta for a nuttier taste and extra fiber.
Storage
Store the pitta chips in an airtight container for 4-5 days to keep them crisp. Keep the hummus refrigerated in a sealed container for up to 3 days. Before serving, stir the hummus and drizzle a little olive oil on top if it has dried out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make hummus without a food processor?
Yes, you can mash the chickpeas by hand using a fork or potato masher, though the texture will be chunkier. It’s still delicious and more rustic!
How do I keep the pitta chips from getting soggy?
Make sure to bake the pitta chips until they are fully crisp and allow them to cool completely before storing in an airtight container. Avoid covering them while warm to prevent steam buildup.
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Homemade Hummus with Crispy Pitta Chips Recipe
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Low Salt
Description
This homemade hummus with crispy pitta chips is a simple, healthy, and delicious snack perfect for kids and adults alike. Making your own hummus ensures it is low in salt and free from preservatives. The crunchy baked pitta chips make a great alternative to regular crisps and pair wonderfully with the smooth, creamy hummus.
Ingredients
Pitta Chips
- 3 pitta breads
- 2 tbsp olive oil (for greasing)
Hummus
- 400g can chickpeas, rinsed and drained
- ½ tsp ground cumin
- 1 garlic clove, crushed
- Juice of 1 lemon
- 3–5 tbsp cold water
- 3 tbsp olive oil
Instructions
- Prepare the oven and pitta bread: Preheat your oven to 180°C (fan 160°C) or gas mark 4. Slice each pitta in half so it separates into two thin pieces of bread, then cut these into strips or wedges.
- Bake the pitta chips: Lightly grease a shallow baking tray with olive oil and arrange the pitta slices on top in a single layer. Bake in the preheated oven for about 10 minutes until the pitta crisps up and becomes golden. Remove from oven and leave to cool. These can be stored in an airtight container for 4-5 days.
- Make the hummus base: Tip the rinsed chickpeas into a food processor. Add the crushed garlic, ground cumin, lemon juice, olive oil, and 3 tablespoons of cold water.
- Blend to a smooth paste: Whizz the ingredients together in the food processor until smooth and spoonable. If the hummus is too thick, gradually add more cold water, about a tablespoon at a time, blending after each addition until you reach the desired consistency.
- Serve and store: Transfer the hummus to a bowl and serve alongside the crispy pitta chips. The hummus can be stored in the refrigerator for up to 3 days.
Notes
- You can adjust the amount of garlic and cumin to suit your taste.
- For a smoother hummus, peel the chickpeas before blending, though this is optional.
- The pitta chips make a great alternative to traditional crisps and are excellent for dipping into hummus or other dips.
- If you prefer spicier hummus, add a pinch of cayenne pepper or some smoked paprika.
- Store both the pitta chips and hummus properly to maintain freshness: pitta chips in an airtight container, hummus covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
Keywords: hummus, pitta chips, homemade hummus, healthy snack, Middle Eastern dip, easy hummus recipe, baked pitta crisps
