Homemade Hummus and Pita Chips makes a perfect party appetizer, or game day snack. Taking the skin off the chick peas takes some time, but so worth it because CREAMY. Skip the store bought and make a giant bowl of this STAT!
Course Appetizer
Cuisine American
Keyword homemade hummus, pita chips
Prep Time 35 minutesminutes
Cook Time 10 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Calories 477kcal
Author Sue Ringsdorf
Ingredients
For pita chips:
4(7 inch)pita bread- sliced into wedges
2Tablespoonsolive oil
salt, pepper, onion powder, paprika- to taste
For hummus:
215 oz. cansgarbanzo beans- drained and peeled
2/3cuptahini
1largelemon - freshly squeezed
2clovesgarlic
2teaspoonskosher salt
1teaspooncumin
2Tablespoonsolive oil
1/2cupwater to thin (or more)- add a little at a time to determine how creamy you want it
extra olive oil- to serve
paprika- to serve
reserved garbanzo beans- to serve
Other:
carrots, celery, cucumber, or other veg- for dipping
Instructions
For the pita chips:
Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
Brush pita bread with olive oil on both sides. Slice into wedges.
Arrange pita wedges in single layer on baking sheets. Sprinkle with salt, pepper, onion powder, and paprika.
Bake for 7-10 minutes on 375, or until pita chips are browned and slightly crunchy. Remove to cool.
For the hummus:
While the pita chips are baking, drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
Add tahini, freshly squeezed lemon juice, garlic, salt, cumin, olive oil, and some of the water. Pulse until smooth.
Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
Spoon hummus into a bowl to serve. Give the top a couple swirls of olive oil, a sprinkle of paprika, and some coated garbanzo beans.