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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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

kfurber's picture
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Call it what you will. I am unable to get hold of either tahini or shop bought hoummous over here in Austria, so was thrilled to find a recipe with ingredients I could find so I could blitz up a batch myself. Thanks to the other users also, some lovely sounding suggestions to vary on the basic recipe which I will be trying!

adeborgho's picture

i find allowing the houmous to sit for a while (in a covered container in the fridge overnight) really helps to merge and deepen the flavours.
i'd definitely add tahini to this, but to be honest I think you can adapt the basic recipe quite wildly (just don't call it houmous i guess). As I eat a hell of a lot of the stuff, over the years I've made lots of variations - things like using various different types of beans with the chickpeas, adding a bit of pumpkin seed or sesame oil, throwing in heaps of fresh flat leaf parsley, or rocket, or a fresh red pepper, sundried tomatoes, etc etc.
the lemon juice is very important to bring out the flavours, but I think you can get by with very little oil and it's still delicious.

leliao's picture
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I tried this tonight, although I did put in tahini and added some more lemon. Think it could do with a bit more garlic next time. Overall pretty good though :)

polishnina's picture

tahini? what is this and where do you buy it?

holmfirth's picture

oh dear, some ppl do nit-pick, whatever theycall it I think it's delicious, with or without tahini, and I've tried both,mmmmmmmm :))

baltar's picture
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Hoummous is a middle-eastern & eastern mediterranean dish containing basic ingredients: chickpeas, olive oil, tahini, garlic, and lemon juice. each region/country adds its own touch, like: added chilli powder, cumin powder, yoghurt, cooked onions, etc. But the basic ingredients are always the same. This recipe here is not hoummous because it does not contain the basic ingredients that make it houmous!
No Tahini = No Hoummous!!!

You can call it Mashed Chickpea & Garlic Dip, or whetever else, but please don't call it hoummous - it's misleading.

evajames's picture
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A good houmous recipe when I made it up to 3 garlic cloves and added 2 tbsps of tahini. Used a big lemon so it was very light on the palate.

cowsey's picture

I too missed the tahini, so added 1/2 tsp sesame oil, a dollop of creme fraiche, and seasoned with sea salt and freshly ground black pepper. Very happy with the result.

catrionakitson's picture
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I didn't put use as much olive oil as the recipe, left out the lemon juice and added sweet chilli dipping sauce to taste. Make sure you blitz it really well, fab!

ddalziel's picture

where's the tahini?
everybody knows a proper houmous would have Tahini,freshly squeezed lemon,salt&pepper,garlic and parsley.
Your dip looks a bit "lumpy" and dry and I bet it feels a bit "coarse" on your teeth.
Add a drop of tahini to it while it's blizting and you'll get a smoother,creamier paste with a richer flavour
Finish this dip by adding paprika to some oil and top it with the red oil,chopped parsley and so,e whole ,warm peas you left behind before blizting the rest.
Personally- I don't like cumin and onion in this,but I know some people like them,so you can't really argue with that!

kd1838's picture
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Have to agree with the last comment. I also found it bland. I'm yet to find a recipe that tastes as creamy as shop bought one's I'm used to.

josp74's picture
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Only made the houmous and not sure what I did wrong as I really disliked it and I LOVE houmous. Any I have made before I have always used tahini and I think I may have to go back to the old recipe. This was bland and really disappointing.

maartjevdm's picture
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I didn't make the crisps but will be trying those too. The houmous is great, I added a little bit of sesameoil and some sesameseeds for a bit of crunch. I would only like the houmous to be a bit more creamy so if anybody has any suggestions for that I'll be happy to hear it.

peppapot's picture
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Really easy, really tasty, made it with wholemeal pitta chips for when friends were round, they all loved it!

pinpin79's picture
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excellent result and easy to make. Next time I would only use half the water to begin with as it was runnier than I would have liked. Tasted great though.

clare1510's picture
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Tried this recipe and was amazing. Second time I added the addition of carmelised onions cooked in some balsamic and it was delicious. Added a sweetness to it. Much better than the shop bought version I am used to. Will be making again.

chrisborderick's picture

Sorry - I hate houmous but I absolutely love the pitta crisps. Have made ones wih chilli powder today. Don't know how they'll turn out, but they smell great.

dyewendy's picture
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This recipe is fab! After trying many many houmous recipes over the years this is the best. I think it's the addition of the cumin taht does it. Tried the crisp pitta chips once, which were good, but usually just serve with veggie dippers or sometimes home baked potato wedges. Sublime food.

emelems's picture
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I am only rating the houmous here, but I can thoroughly recommend it... it is the most simple thing to make and tastes wonderful! Fresh houmous in a matter of minutes!

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