Pita Chips with Hummus

This classic Mediterranean snack brings together two beloved staples of Middle Eastern cuisine: crispy, golden-baked pita chips and velvety smooth hummus. The combination is not only delicious but also incredibly nutritious, featuring the heart-healthy fats from olive oil and tahini, protein-rich chickpeas, and whole grain pita bread. Making your own pita chips at home is surprisingly simple and allows you to control the amount of oil and salt, while achieving that perfect crunch that store-bought versions often lack. Hummus, which translates to "chickpea" in Arabic, has been enjoyed throughout the Mediterranean and Middle East for centuries. This version stays true to tradition with its balanced blend of tahini, lemon juice, garlic, and cumin, creating a creamy dip that's both satisfying and nourishing. The homemade pita chips, brushed with olive oil and seasoned with za'atar or simple sea salt, provide the perfect vehicle for scooping up generous portions of hummus. What makes this snack truly special is its versatility and convenience. It's ideal for meal prep, as both components can be made ahead and stored separately. The pita chips stay crispy in an airtight container for up to a week, while the hummus keeps fresh in the refrigerator for 4-5 days. Whether you're packing it for work, enjoying it as an afternoon pick-me-up, or serving it to guests, this Mediterranean-inspired snack delivers on flavor, nutrition, and satisfaction. It's a perfect example of how simple, wholesome ingredients can create something truly memorable.

Ingredients

• 3 wholepita bread, preferably whole wheat
• 3 tbspextra virgin olive oil, for pita chips
• 1/2 tspsea salt, for pita chips
• 1 tspza'atar seasoning optional
• 15 ozchickpeas, drained and rinsed (1 can)
• 1/4 cuptahini, well-stirred
• 3 tbspfresh lemon juice, from about 1 lemon
• 2 clovesgarlic, minced
• 1/2 tspground cumin
• 1/2 tspsalt, for hummus
• 2-3 tbspcold water
• 2 tbspextra virgin olive oil, for hummus
• 1/4 tsppaprika, for garnish optional
• 1 tbspfresh parsley, chopped, for garnish optional

Method

1. Preheat your oven to 375°F and position the rack in the middle of the oven. 0:05
2. Cut each pita bread into 8 triangular wedges using a sharp knife or kitchen scissors. Separate each wedge into two pieces by pulling apart the two layers of pita. 0:06
3. Arrange the pita triangles in a single layer on two large baking sheets, with the rough side facing up. 0:05
4. Brush the pita triangles lightly with 3 tablespoons of olive oil, then sprinkle evenly with sea salt and za'atar if using. 0:06
5. Bake the pita chips for 10-12 minutes, rotating the baking sheets halfway through, until the chips are golden brown and crispy. 0:05
6. Remove the pita chips from the oven and let them cool completely on the baking sheets. They will continue to crisp up as they cool. 0:04
7. While the chips are baking, add the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt to a food processor or high-powered blender. 0:05
8. Process the mixture for 1-2 minutes until smooth and creamy, scraping down the sides as needed. 0:05
9. With the food processor running, slowly drizzle in 2 tablespoons of olive oil and then add cold water, one tablespoon at a time, until the hummus reaches your desired consistency. 0:06
10. Taste the hummus and adjust seasoning with additional salt or lemon juice if needed. 0:04
11. Transfer the hummus to a serving bowl and use the back of a spoon to create a shallow well in the center. 0:04
12. Drizzle a little extra olive oil into the well and sprinkle with paprika and fresh parsley if desired. Serve with the cooled pita chips. 0:05