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Homemade Hummus and Pita Chips makes a perfectparty appetizer, or game day snack. Taking the skin off the chick peas takessome time, but so worth it because CREAMY. Skip the store bought and make agiant bowl of this STAT! 
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Appetizer
Cuisine American
Servings 6
Calories 477 kcal


For pita chips:

  • 4 (7 inch) pita bread – sliced into wedges
  • 2 Tablespoons olive oil
  • salt, pepper, onion powder, paprika – to taste

For Hummus:

  • 2 15 oz. cans garbanzo beans – drained and peeled
  • 2/3 cup tahini
  • 1 large lemon – freshly squeezed
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 2 Tablespoons olive oil
  • 1/2 cup water to thin (or more) – add a little at a time to determine how creamy you want it
  • extra olive oil – to serve
  • paprika – to serve
  • reserved garbanzo beans – to serve


  • carrots, celery, cucumber, or other veg – for dipping


For the Pita Chips:

  • Preheat oven to 375 degrees. Prepare two bakingsheets with parchment paper.
  • Brush pita bread with olive oil on both sides.Slice into wedges
  • Arrange pita wedges in single layer on bakingsheets. Sprinkle with salt, pepper, onion powder, and paprika
  • Bake for 7-10 minutes on 375, or until pita chips are browned and slightly crunchy. Remove to cool.

For the Hummus:

  • While the pita chips are baking, drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
  • Add tahini, freshly squeezed lemon juice, garlic, salt, cumin, olive oil, and some of the water. Pulse until smooth.
  • Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
  • Spoon hummus into a bowl to serve. Give the top a couple swirls of olive oil, a sprinkle of paprika, and some coated garbanzo beans.


  • You can use dry active yeast instead of using baking soda, baking powder and curd.
  • If the dough turns stick, sprinkle some flour and knead the dough.
  • If the skillet(tawa) is not hot enough, the pita bread won’t puff up
  • The pita bread is best if served immediately once cooked.
  • Instead of baking on Skillet, you can bake in oven.