Yield
8 servings (serving size: 3 1/2 tablespoons hummus and 6 chips)

This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.

Step 3

To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper). Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita. Bake at 350° for 10 minutes or until crisp. Serve with hummus.

Ratings & Reviews

Tamalain's Review

libraemily
February 10, 2014
I have made this several times now and it is wonderful each time. The cumin is essential to giving the hummus an extra kick though you could easily swap out different spices. I don't make the chips but instead eat it with celery. It is a great healthy snack.

cthieme's Review

cthieme
October 25, 2010
Great basic hummus, though I think it was a bit bland. I added another 1/4 tsp. of salt and white pepper to mine and it made all the difference!

Cherrytail's Review

JennySmith
July 11, 2010
This is a great recipe. The first time I made it, I didn't like the strong flavor of the cumin, so I stopped adding it. I just made this again and used almond butter instead of tahini (don't have any) and added a little more lemon juice and water to help it blend better. I also put in some garlic and onion powder, along with some extra minced garlic. I love my hummus really garlicky. Overall, this is a good recipe, but you may want to add more seasonings/garlic in. :)

MLMacklin's Review

MLMacklin
July 05, 2010
This is delicious! Fast and easy with a nice lemony flavor.

libraemily's Review

Cherrytail
January 02, 2010
This hummus is awesome. It's my go-to standard hummus. The pita chips are great (and addictive) too!

JennySmith's Review

Tamalain
October 21, 2009
Made this tonight and mostly followed the recipe. The hummus is fairly easy to make and I found it to be quite "lighter" (ie, fluffier) than store-bought hummus. I used the immersion blender instead of a food processor and it worked just fine. The part of the recipe that I made a derivation to was the chips - I was at the point where I did not have much time, so I didn't mix the spices together. Instead, I lightly sprinkled each spice on the pitas (I used dabs of olive oil, since I didn't have cooking spray). In hindsight it would have been better to mix the spices so as to have better (and less intense) coverage. All in all, a great recipe, and a great dish to bring to a party as an appetizer.

Pudding's Review

RyannUden
August 10, 2009
Great hummus. I make this for snacks and as a sandwich spread, and I like that it can be eaten straight out of the fridge; I found a lot of other hummus recipes went too dry after refrigeration. The texture of this one is great.

jwjones's Review

Jocilyn
March 29, 2009
Very good hummus, but it could use a bit more salt. I used "heart healthy" pitas, which made great chips at less than 4 calories per chip.

Jocilyn's Review

jwjones
March 10, 2009
Very easy, good flavor, great consistency.

RyannUden's Review

Pudding
March 07, 2009
Love this recipe! I did leave out tahini because I couldn't find it in the store. I also made the mistake of buying pitas that were not easy to slice...so when I make this again (which will be soon!) I'll be more careful in my selection. The pita chips add just the right amount of heat to make things interesting! I would take this to book club gatherings and parties. Fast, easy and delicious!