Pita Chips & Homemade Hummus

Pita chips and homemade hummus are two of my favorite mindless snack foods, but buying them at the store can be expensive and unhealthy.

Over the past few months, I’ve given in to the convenience of store-bought prepared goods rather than preparing my own. In that case, let me just quickly remind you that making your own pita chips and hummus is not only cheaper but also easier!

Compared to “plain” hummus, this recipe adds more flavor while yet remaining simpler than the expensive, relish-laden hummuses that have taken over grocery shelves. There are times when you crave the classic flavor of hummus and some excellent alternatives to baby carrots for dunking.

Adding both oil and water while making hummus at home is essential. Consequently, the end result has a velvety, luscious feel. The pita chips are great with hummus or as “crackers” with cheese, and they’re easy to make in large quantities.

Also, both the salty and cinnamon sugar versions can be made simultaneously with little effort. And if I may make a guess, the cinnamon sugar pita chips dipped in hummus were a delicious replacement for the salty pita chips when we finally ran out.

These are some of my favorite dishes, so I hope you try them.

INGREDIENTS:

FOR THE PITA CHIPS:

• 16 pita rounds (cut into 8 wedges, then cut each half in half)
• ½ cup olive oil
• Cinnamon sugar
• Salt

FOR THE HUMMUS:

• 2 cans drained chickpeas
• 3 cloves garlic
• ½ cup ice water
• ½ cup extra virgin olive oil
• 2 tablespoons za’atar
• 1 teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• ¼ teaspoon cumin

INSTRUCTIONS:

FOR THE PITA CHIPS:

1. Turn oven up to 400 degrees F. The pita chip pieces should be evenly distributed between two baking sheets.
2. After drizzling the pita with olive oil, toss the pieces to ensure they are uniformly coated. Evenly sprinkle salt on one skillet and the cinnamon sugar mixture on the other.
3. Prepare and bake for around 20 minutes or until crisp and golden. Leave on the baking sheets to cool completely. Put away in containers with airtight lids.

FOR THE HUMMUS:

1. Chickpeas should be put in the food processor with the garlic. To get a smooth paste, grind the peas and garlic together. Olive oil and water should be added to a running food processor.
2. Be sure the consistency is uniform by scraping the bowl as needed. To a blender or food processor, add the za’atar, paprika, cumin, black pepper, and salt, and process until smooth and mixed.
3. Serve the Pita Chips & Homemade Hummus.