Hummus and Pita Chips

Creamy hummus, with a homemade pita chip dipped into it, in a black bowl.

5 from 4 votes

This smooth and creamy homemade hummus comes together easily when made in a food processor. Serve it with crispy homemade pita chips for the perfect snack or appetizer.

Prep Time10

Cook Time18

Total Time28

Servings: servings

Author: Shareba Abdul

Equipment

Food Processor
Medium Pot
Spider Strainer or large spoon (to remove chickpea skins)
Sheet Pan (for pita chips)

Ingredients

For the Hummus:

2 cups canned chickpeas 1 (19 fl oz) can of chickpeas, drained and rinsed, or ¾ cup dried chickpeas (see note)
.5 cup tahini
4 tablespoons lemon juice (technically ¼ cup, but don't add it all at once)
1 clove garlic minced
.75 teaspoon salt
3 ice cubes
olive oil for serving (optional)
paprika or sumac, for serving (optional)

For the Pita Chips:

4 pita breads
4 teaspoon olive oil
¼ teaspoon salt (add more if desired)

US Customary - Metric

Instructions

FOR THE HUMMUS:

Preparing the Chickpeas

If using canned or jarred chickpeas: Drain and rinse well. Place in a pot with fresh water and ½ teaspoon of baking soda. Bring to a boil and cook for 5-8 minutes, or until very soft. Skim off any skins that accumulate on the surface of the water. Reserve the cooking liquid.
If using dried chickpeas: Add chickpeas to a bowl with ½ teaspoon of baking soda and cover with water. Soak for 8 hours or overnight. Drain, then transfer to a pot with enough fresh water to cover and add another ½ teaspoon of baking soda. Bring to a boil and cook for 30 to 60 minutes, or until cooked through and very soft. Skim off any foam or skins that accumulate on the surface of the water. Reserve the cooking liquid.

Making the Hummus

Add the warm chickpeas to a food processor bowl.
Add tahini, 2 tablespoon of lemon juice, garlic, and salt to the chickpeas. Add two ice cubes and turn on the food processor.
Blend until mostly smooth. Taste and adjust the lemon and salt until the hummus tastes lemony and well-seasoned.
Blend again until the hummus is very smooth. If it’s too thick, add a splash of the cooking water. For a fluffier texture, add another ice cube and blend again.
The hummus should have a creamy, smooth texture. It will thicken a little more as it cools. Garnish with a drizzle of olive oil and a sprinkle of paprika (or sumac) if desired and serve slightly warm or at room temperature.

FOR THE PITA CHIPS:

Cut each pita bread into 8 triangles, brush both sides lightly with olive oil, and sprinkle with a pinch of salt.
Bake on a sheet pan at 375°F (190°C) for 8 to 10 minutes, flipping once, until golden and crisp.
Let them cool before serving. They'll continue to crisp up a bit as they cool.

Notes

For the Hummus:

Dried chickpeas need 8+ hours soaking, then 30-60 minutes cooking time
Boiling canned chickpeas creates a creamier texture
Ice cubes help create a smooth, fluffy texture - don't skip them!
Adjust lemon juice, tahini, and salt to taste
Add cooking water if too thick; hummus will firm up as it cools
Store covered in the refrigerator for up to 3 days

For the Pita Chips:

Day-old pita bread works best for even crisping
Store in an airtight container for up to 3 days

Nutrition