Homemade houmous with pitta chips

Homemade houmous with pitta chips

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(30 ratings)

Prep: 10 mins Cook: 10 mins


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

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal227
  • fat11g
  • saturates1g
  • carbs28g
  • sugars1g
  • fibre3g
  • protein7g
  • salt0.64g
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  • 3 pitta breads
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chickpea, rinsed and drained
  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 garlic clove, crushed
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

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Comments, questions and tips

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25th Apr, 2012
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.
23rd Feb, 2012
I only made the houmous but it was yummy made with chilli.
14th Nov, 2011
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.
23rd Oct, 2011
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.
24th Jul, 2011
bland! I love houmous! and this was not as good as I like had to add cayane pepper to even give it SOME taste!
22nd Jul, 2011
delishious humous! add anything you like to make it more interesting, I added half a fresh chilli.
20th Jun, 2011
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.
18th Jun, 2011
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.
10th Apr, 2011
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.
28th Jan, 2011
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.


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