Classic Hummus with Pita Chips

Name: Classic Hummus with Pita Chips
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 4 whole (280 g) large pita breads (7-inch / 18 cm), split into 2 rounds each along the edge, then each round cut into 8 wedges; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine sea salt; 2 teaspoons (5 g) za'atar (optional); 2 cans (15 oz / 425 g each) (850 g) canned chickpeas, drained and rinsed (about 3 cups / 500 g drained); 1 teaspoon (5 g) baking soda; ½ cup (120 g) well-stirred tahini, at room temperature; ⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained; 2 medium cloves (8 g) garlic cloves, peeled and finely grated; 1 teaspoon (6 g) fine sea salt; ½ teaspoon (1 g) ground cumin; ⅓ cup (80 ml) ice-cold water, plus up to 2 more tablespoons (30 ml) if needed; 2 cups (480 ml) water, for simmering the chickpeas; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (0.6 g) smoked or sweet paprika (optional)

From the MyKitchenBank Kitchen

Silky, whipped hummus made with tahini, lemon and garlic, served with crisp olive oil and za'atar pita chips baked until shatteringly crunchy. A short simmer of the chickpeas with baking soda gives an extra-smooth texture.

Prep: 25 min
Cook: 25 min
Wait: 20 min
Total: 1 hr 10 min
Makes: About 2½ cups (600 g) hummus and 64 pita chips

Jump to recipe ♡ Save

Ingredients

8 servings

For the pita chips
4 whole (280 g) large pita breads (7-inch / 18 cm), split into 2 rounds each along the edge, then each round cut into 8 wedges
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) fine sea salt
2 teaspoons (5 g) za'atar (optional)
For the hummus
2 cans (15 oz / 425 g each) (850 g) canned chickpeas, drained and rinsed (about 3 cups / 500 g drained)
1 teaspoon (5 g) baking soda
½ cup (120 g) well-stirred tahini, at room temperature
⅓ cup (80 ml) fresh lemon juice, from about 2 large lemons, strained
2 medium cloves (8 g) garlic cloves, peeled and finely grated
1 teaspoon (6 g) fine sea salt
½ teaspoon (1 g) ground cumin
⅓ cup (80 ml) ice-cold water, plus up to 2 more tablespoons (30 ml) if needed
2 cups (480 ml) water, for simmering the chickpeas
To serve
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon (0.6 g) smoked or sweet paprika (optional)

Equipment (7)

Food processor (at least 10-cup / 2.4 L capacity) or high-powered blender
2 large rimmed baking sheets (18×13-inch / 46×33 cm)
Medium saucepan (3-quart / 2.8 L)
Fine-mesh sieve or colander
Sharp knife or kitchen shears and cutting board
Rubber spatula
Citrus juicer and microplane (or garlic press)

Steps

Before you start

Put about 1 cup of water and a few ice cubes in a glass so you have ice-cold water ready for blending.
Stir the tahini jar well before measuring, since the oil separates and the solids settle at the bottom.
Position oven racks in the upper and lower thirds and have two large rimmed baking sheets ready.
Use a good, fresh, runny tahini. Bitter or old tahini is the most common reason hummus tastes off.

1
Heat the ovenOven 375°F / 190°C
- Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
- Split each pita into 2 thin rounds by cutting around the edge with kitchen shears and peeling apart.
- Stack the rounds and cut each into 8 wedges, giving 64 wedges in total.
+ Show details− Hide details
Ready when: Oven is fully preheated and all pita is cut into wedges of roughly equal size.
Tip: Wedges of similar size bake evenly, so trim any oversized pieces.
2
Season the pita
- In a large bowl, toss the wedges with 3 tablespoons (45 ml) olive oil and ½ teaspoon salt, using your hands, until every piece has a light sheen of oil.
- Spread in a single layer, rough side up, across the two baking sheets, then sprinkle with za'atar if using.
+ Show details− Hide details
Ready when: Wedges are lightly and evenly glossy, with no pooled oil, and not overlapping.
Tip: Crowded pans steam the chips instead of crisping them, so use both sheets.
3
Bake the chipsOven 375°F / 190°C
- Bake at 375°F (190°C) for 12 to 15 minutes, swapping the pans between racks and stirring the chips at the 7-minute mark.
- Remove when the chips are golden brown at the edges and the centers look dry.
- Transfer to a wire rack or a paper towel-lined plate.
+ Show details− Hide details
Ready when: Golden brown, with edges that darken slightly; they crisp further as they cool.
Tip: Thin edges brown fast, so check at 10 minutes and pull any finished chips early.
4
Simmer the chickpeas
- While the chips bake, combine the drained chickpeas, baking soda and 2 cups (480 ml) water in a medium saucepan.
- Bring to a boil over high heat, then reduce to medium and simmer 8 to 10 minutes, skimming any foam and loose skins.
- Drain well in a sieve and shake off excess water.
+ Show details− Hide details
Ready when: Chickpeas are very soft and mash easily when pressed between two fingers, and some skins are floating loose.
Tip: The baking soda breaks down the skins and gives smoother hummus. Don't skip draining thoroughly, or the hummus will taste faintly soapy.
5
Whip tahini base
- In the food processor, combine the tahini, lemon juice, grated garlic and salt.
- Process for 1 minute, scraping down once, until thick and pale.
- Let it sit 10 minutes so the lemon mellows the raw garlic edge.
+ Show details− Hide details
Ready when: The mixture is thick, light beige and paste-like; it may look stiff or slightly seized, which is normal.
Tip: Grating garlic on a microplane avoids harsh, chunky bits in the final texture.
6
Blend the hummus
- Add the warm drained chickpeas and cumin to the processor.
- Blend for 2 minutes, scraping down the sides halfway.
- With the motor running, drizzle in ⅓ cup (80 ml) ice water over about 30 seconds, then continue blending 2 more minutes.
+ Show details− Hide details
Ready when: Hummus is completely smooth, pale and fluffy, and falls in a thick ribbon from the spatula.
Tip: Ice water makes the hummus lighter and creamier. Add it gradually so it doesn't become runny.
7
Taste and adjust
- Taste the hummus with a chip.
- If it is too thick, blend in up to 2 more tablespoons (30 ml) ice water, 1 tablespoon at a time.
- Add a pinch of salt or a squeeze of lemon if it tastes flat.
- Blend 20 seconds more after any additions.
+ Show details− Hide details
Ready when: Spreadable but holds soft swirls, tangy with lemon, nutty and well salted.
Tip: Hummus thickens as it sits, so aim for it to be slightly looser than you want.
8
Serve and swirl
- Spoon the hummus into a shallow bowl and use the back of a spoon to make a swirl well in the center.
- Drizzle with 2 tablespoons (30 ml) olive oil and dust with paprika if using.
- Serve at room temperature with the cooled pita chips.
+ Show details− Hide details
Ready when: Chips snap cleanly when broken and the hummus is glossy with oil pooled in the swirls.
Tip: Hummus tastes best slightly warm or at room temperature, so take it out of the fridge 20 minutes before serving if made ahead.

Good to know

Tips

Process the tahini, lemon and garlic before adding the chickpeas; this whipped base is the key to creamy, fluffy hummus.
Use ice-cold water rather than room temperature water for a lighter texture.
Let hummus blend for the full time; an extra minute or two makes it noticeably smoother.
Cool the chips completely before storing, since trapped steam makes them soft.

Make ahead

"Make the hummus up to 4 days ahead and refrigerate in an airtight container with a thin film of olive oil on top. Bake the chips up to 3 days ahead and store airtight at room temperature; re-crisp for 3 minutes in a 350°F (175°C) oven if needed."

Storage & reheating

"Hummus: refrigerate airtight up to 5 days, or freeze up to 3 months; thaw overnight in the fridge and stir in a teaspoon of water and a drizzle of olive oil. Pita chips: store completely cooled in an airtight container at room temperature up to 5 days. Do not refrigerate the chips."

Substitutions

canned chickpeas → 1½ cups (250 g) dried chickpeas, soaked overnight and simmered with 1 tsp baking soda until very soft (about 1 hour). Yields about 3 cups cooked; reserve some cooking liquid to use in place of ice water for extra flavor.
za'atar → ½ teaspoon each ground sumac and dried thyme, or plain flaky salt and cracked black pepper. Gives a similar tangy, herby flavor.
large pita breads (7-inch / 18 cm) → Whole-wheat pita or flatbread. Bake time is similar; check a minute or two earlier.
fresh lemon juice → Bottled lemon juice. Use the same amount, though fresh juice gives a brighter flavor.