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4.60 from 5 votes

Two Kinds of Pita Chips & Homemade Hummus

This recipe is for a good, classic hummus and homemade pita chips that are perfect for dipping!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizers and Snacks
Cuisine: Mediterranean
Servings: 16
Calories: 375kcal
Author: Kaitlin

Ingredients

For the pita chips, you’ll need:

  • 16 pita rounds (cut into 8 wedges each, then split in half)
  • ½ cup olive oil
  • Salt
  • Cinnamon sugar (3 tablespoons of sugar mixed with 2 teaspoons of cinnamon and a pinch of salt)

For the hummus, you’ll need:

  • 2 cans chickpeas (31 ounces/880g, drained)
  • 3 cloves garlic
  • ½ cup extra virgin olive oil
  • ½ cup ice water
  • 2 tablespoons za’atar
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • 1 teaspoon salt

Instructions

For the pita chips:

  • Preheat oven to 400 degrees F. Spread the pita chip pieces in one even layer on two baking sheets. Drizzle with olive oil and toss to evenly coat the pita pieces. Sprinkle one pan with salt and one pan evenly with the cinnamon sugar mixture.
  • Bake for about 20 minutes, until crunchy and golden brown. Let cool completely on the baking sheets. Store in airtight containers.

For the hummus:

  • Add the chickpeas to the bowl of your food processor with the garlic. Process until the peas and garlic are finely ground. With the food processor on, drizzle the olive oil in, followed by the water.
  • Scrape the bowl as needed to ensure the texture is smooth. Add the za’atar, paprika, cumin, black pepper, and salt, and blend until smooth and combined.

Nutrition

Calories: 375kcal | Carbohydrates: 49g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 596mg | Potassium: 233mg | Fiber: 6g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 1.2mg | Calcium: 86mg | Iron: 3.1mg