Homemade houmous with pitta chips

Homemade houmous with pitta chips

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(27 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6-8 as a snack

A staple fave for all ages, this is great to keep in the fridge for a standby healthy snack

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
227
protein
7g
carbs
28g
fat
11g
saturates
1g
fibre
3g
sugar
1g
salt
0.64g

Ingredients

  • 3 pitta breads
  • 5 tbsp olive oil
  • 400g can chickpeas, rinsed and drained
  • ½ tsp ground cumin
  • 1 garlic clove, crushed
  • juice 1 lemon

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Slice each pitta in half so it separates into two really thin pieces of bread, then cut into strips or wedges. Lightly grease a shallow baking tray or sheet and arrange the pitta slices on top. Cook in the oven for 10 mins until crisp, then leave to cool. Can be stored in an airtight container for 4-5 days.
  2. To make the houmous, tip the rinsed chickpeas into a food processor. Add all the remaining ingredients and 3 tbsp cold water and whizz together. Keep adding water, a tbsp or so at a time, until you get a smooth spoonable paste. Tip into a bowl and serve. Can be kept in the fridge for up to 3 days.

Recipe from Good Food magazine, August 2007

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Comments

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doriscarloff's picture

Absolutely love the new web site. What an improvement. Well done Good Food

atg123's picture
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Sorry. Found this recipe too lemony and too runny. Will be trying a different recipe.

amie_dee's picture
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I love this recipe! The houmous is really tasty. I added a tablespoon of tahini too and it was delicious.

nafeesa786's picture

where is the ingredients

amchoor's picture
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A bit bland so I added some tahini paste, approx one big dessertspoon. I also added some caramelised onion chutney and a little bit of yoghurt and this gave it a creamier texture and a sweet note to add a bit of interest.

fairjopug's picture
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I only made the houmous but it was yummy made with chilli.

coulstonl001's picture
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Not sure if I did something wrong but this recipe was bland and nothing like shop-bought! I usually love houmous and added extra garlic for taste but was still not enough.

bexlaa's picture
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This has got to be the worst recipe I've ever used for houmous! Far too much liquid, and why no Tahini??? Was tasteless, and the texture was awful. Such a shame as we all love Houmous in our house.

yuliya112's picture
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bland! I love houmous! and this was not as good as I like had to add cayane pepper to even give it SOME taste!

mkeiii's picture

delishious humous! add anything you like to make it more interesting, I added half a fresh chilli.

dolliepie's picture
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I love this recipe, and even those who hate houmous love this recipe - it's so easy and delicious I don't understand why I ever had shop-bought houmous before! I use part olive oil and part chilli infused olive to give it an extra kick.

d41d0y's picture
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I added some tahini. Didn't need any water as I had a big lemon! Next time will probably season (wanted to see what it was like plain), also might try adding chilli flakes and different herbs. Will make again, especially as living in Norway means that shop-bought houmous is a rare find.

pjlawrence's picture

I didn't add any extra water, yet mine turned out too sloppy and oily - not at all like the picture. And the taste was way too lemony. If I make it again, I'll use less oil and less lemon and try some different flavouring.

phynona's picture
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Don't know what I did wrong but when I followed this recipe the end result was horrid! Far too lemony and oily and tasted nothing like any houmous I've had before.

donnamh81's picture

I have just made this for lunch with only 1 tbsp of water, a bit extra olive oil and 1/2 tsp smoked paprika added to the recipe and really whizzed it up until it was lovely and smooth. Its delicious, i can't stop eating it!!

overchord's picture
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Great and quick to make. Added a little extra garlic, but the base recipe seems absolutely fine. Also had some vegetable sticks to dip in the houmous along with the pita.

markswaine's picture
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Very nice indeed - used 2 garlic cloves, and will probably use 3 next time. It tasted almost like the ones you buy, but was missing something. Will try with tahini next time I think.

@Baltar - seriously dude, get a life.

dtemple's picture

I've always made houmous with a 400g can of chickpeas, clove of garlic, juice of half a lemon, some sunflower oil (which makes it creamy) and a heaped teaspoon of tahini. Blitz it well and add either more oil or juice if needed.
Try drizzling a little oil on the pitta crisps, then sprinkling with some dried herbs or cajun seasoning before cooking, gorgeous!!

zetallgerman's picture
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Having lived in the Middle East for the past 12 years I've tried my fair share of houmous (hoummus) and this recipe is pretty good but it is indeed missing that one vital ingredient: Tahina / Tahine. You can probably find this sesame paste in most health stores these days.

mrsboquet's picture
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Thought this was a really good recipe. Not to thick and gloopy like some. Tasted fresh. Didn't need to us any more water other than the 3 tablespoons. Won't be buying it again, will definately make it. The Pitta chips were lovely

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