Whole Wheat Pita Chips With Hummus
Ingredients
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- 6 pieces whole wheat pita bread – about 6-inch rounds
- 3 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt – divided
- 1/4 tsp ground black pepper
- 1/4 tsp ground cumin
- 15 ounces canned chickpeas – drained and rinsed
- 1/3 cup tahini – well stirred
- 1/4 cup fresh lemon juice – from about 1 to 2 lemons
- 1 clove garlic clove – roughly chopped
- 1/3 cup cold water – plus more as needed
- 3/4 tsp fine sea salt
- 2 tbsp extra-virgin olive oil – for drizzling on hummus (for serving)
- sweet paprika – lightly sprinkled on hummus (for serving)
Instructions
1. Preheat the oven to 375°F (190°C) and line 2 large baking sheets with parchment paper.
2. Cut each whole wheat pita bread into 6 to 8 wedges to make chip-size triangles, separating any that naturally split into thinner layers.
3. In a large bowl, combine 3 tbsp extra-virgin olive oil, 0.5 tsp of the kosher salt, ground black pepper, and ground cumin, and whisk to blend.
4. Add the pita wedges to the bowl and toss with your hands until all pieces are lightly and evenly coated with the seasoned oil.
5. Arrange the pita wedges in a single layer on the prepared baking sheets, without overlapping, and bake for 10 to 15 minutes, rotating the pans halfway through, until the chips are crisp and golden at the edges.
6. Remove the pita chips from the oven, immediately sprinkle them with the remaining 0.25 tsp kosher salt, and let them cool completely on the baking sheets so they crisp fully.
7. While the pita chips bake, make the hummus by placing the tahini, fresh lemon juice, and garlic clove in a food processor and processing for 30 to 60 seconds until thick, pale, and creamy.
8. With the food processor running, slowly drizzle in the cold water and process until the mixture is very smooth and lightened in color.
9. Add the canned chickpeas and fine sea salt to the processor bowl and process for 1 to 2 minutes, stopping once or twice to scrape down the sides, until the hummus is very smooth; if it seems too thick or gritty, blend in 1 to 2 more tbsp cold water, a little at a time.
10. Taste the hummus and adjust seasoning with additional salt or lemon juice if desired, then transfer it to a shallow serving bowl and smooth the top with a spoon.
11. Drizzle 2 tbsp extra-virgin olive oil over the hummus, then lightly sprinkle the surface with sweet paprika (for serving).
12. Serve the hummus at room temperature with the cooled whole wheat pita chips arranged alongside, or cover and refrigerate the hummus for up to 4 days and bring to room temperature before serving.
Whole Wheat Pita Chips with Hummus is a satisfying, crunchy-and-creamy snack that pairs nutty, toasted flatbread wedges with a silky chickpea dip. The whole wheat pitas bake into crisp chips with a deep, wheaty flavor and gently spiced edges, perfect for scooping. The hummus brings a rich balance of tahini, bright lemon, and garlic, finished with fruity olive oil and a hint of paprika for aroma and color.
Hummus itself is a classic preparation from the Eastern Mediterranean and Levant, with deep roots in the cuisines of countries like Lebanon, Syria, Palestine, Israel, and surrounding regions. It evolved as a simple yet nourishing way to enjoy chickpeas, sesame paste, and lemon, staples of the area’s pantry for centuries. Pita, the ubiquitous pocket bread of the same region, naturally became one of its most common companions, and baking pita into chips is a more modern adaptation that turns this traditional pairing into a portable, party-friendly snack.