Hummus and Pita Chips

Hummus is one of those homemade snacks that's hard to stop eating. It's creamy, savoury, and satisfying, especially when it's made from scratch.

Learn how to make hummus and pita chips at home with just a handful of ingredients.

Ingredients and Substitutions

• Chickpeas (a.k.a. garbanzo beans): You can use dried or canned chickpeas. Dried chickpeas make a smoother hummus. Jarred chickpeas from Spain or Portugal are also great if you want to make an extra special hummus for entertaining.
• Tahini: A smooth paste made from ground sesame seeds. Look for high-quality Middle Eastern tahini for the best flavour. Brands from Lebanon or Jordan, for example, are usually excellent. If you need a sesame-free option, you can use SunButter instead.
• Lemon juice: A key flavour in hummus. Do not substitute with lime.
• Garlic: I used one clove, but you can use two if they are small.
• Ice Cubes: The secret ingredient for making smooth, fluffy hummus. If you don't have any ice on hand, use very cold water.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

Variations

• Roasted Red Pepper Hummus: For a slightly smoky, sweeter version, blend in one roasted red pepper (peeled and seeded) with the chickpeas, tahini, lemon juice and garlic. It adds beautiful colour and a subtle, sweet flavour.
• Roasted Garlic Hummus: Replace the raw garlic with 6-8 cloves of roasted garlic for a sweeter, milder hummus.
• Spicy Hummus: Blend everything, then add ¼ to ½ teaspoon of harissa paste for a spicy kick. Harissa can be intense, so add a little at a time until you reach your desired flavour.

How to Make Hummus

I've made several variations of hummus and chips over the years, and this hummus is the most delicious version I've made so far.

If you have time to boil the canned chickpeas, do it. The texture is so much smoother.

Prepare the Chickpeas

• If using dried chickpeas: Add chickpeas to a bowl with a ½ teaspoon of baking soda and cover with water. Soak for 8 hours (or overnight).
  
  Then drain the chickpeas and add them to a pot with enough fresh water to cover them, along with another ½ teaspoon of baking soda. Bring to a boil and cook for 30 to 60 minutes, or until cooked through and very soft. Older chickpeas will take longer to cook.
  
  Skim off any foam or skins that accumulate on the surface of the water.
  
• If using canned or jarred chickpeas: Drain and rinse the chickpeas.
  
  Then add them to a pot with enough water to cover them and a teaspoon of baking soda. Bring to a boil and cook for 5-8 minutes, or until very soft. Since canned chickpeas are already cooked, they don't need to boil as long as the dried chickpeas.

If you want to add salt, wait until the last 10 minutes of cooking. This will season the chickpeas (like salting pasta water), but adding it later helps prevent the skins from becoming tough.

The reason we're adding baking soda to the water is to help soften the chickpeas and loosen the skins. Skim off any that float to the top of the water, but don't worry about trying to remove all of them.

Putting the Hummus Together

1. Add the cooked chickpeas to a food processor bowl while they are still warm but not hot.
2. Add the tahini paste, some lemon juice, garlic, salt, and 2 ice cubes.
3. Blend to combine, then taste the mixture. Add more tahini, lemon or salt if needed.
4. Blend again until the texture is very smooth. If needed, stop and add a small amount of the cooking water to thin the hummus or add another ice cube to make it fluffier. Blend again.
5. The texture should be a smooth paste, but not too runny. The hummus will thicken as it cools down.

Tips for Making the Best Hummus

• Don't overcook the chickpeas: The goal is to cook the chickpeas until they are soft and have no "bite" to them, but you don't want to cook them into mush, or they won't be as flavourful. (I know firsthand that mushy, waterlogged chickpeas result in a watery hummus.)
• Don't skip the ice cubes: They help whip air into the hummus, giving it a smooth, fluffy texture.
• Adjust the texture if needed: If your hummus is too thick, add a little cold water or another ice cube and blend again until it loosens up.
• Don't add too much water: If you want to add water to thin your hummus, I recommend using the cooking water to avoid diluting the flavour too much. Also, I wouldn't use more than 3 average-sized ice cubes, as too many could dilute your hummus.
• Adjust the flavour to your taste: Chickpeas can vary in flavour, so you may need to add more tahini, lemon juice, or salt depending on the batch.
• Store it properly: If you're not serving the hummus right away, store it in an airtight container in the fridge. If you transfer it to a serving bowl ahead of time, press plastic wrap or parchment directly on the surface to prevent a skin from forming.

What to Serve with Hummus

There are many ways to enjoy this delicious chickpea paste. It's great as a snack, appetizer, or part of a Middle Eastern mezze spread.

Here are some ideas:

• Enjoy as a healthy dip for fresh veggies like cucumber, carrots, or bell peppers
• Serve with soft, warm pita bread as a side for a meal
• Make a quick snack of hummus and chips with crunchy homemade pita chips. Pretzels, crackers and potato chips are fun options, too.
• Replace mayonnaise with hummus as a healthy spread in wraps or sandwiches.

I often pair my homemade hummus with pita bread and a Greek salad for a complete meal. It also makes a great base for a quick Mediterranean flatbread.

How to Make Pita Chips

To make crispy homemade pita chips, simply cut pita bread into triangles and brush both sides lightly with olive oil before sprinkling with salt.

Bake them on a sheet pan at 375°F for 8-10 minutes, flipping halfway through, until they're golden and crisp.

Allow them to cool completely before serving, as they'll continue to crisp up during the cooling process for the perfect crunch.

Frequently Asked Questions