Homemade hummus with pitta chips

Homemade hummus with pitta chips

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(34 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 chickpeas, 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…


  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 hummus, 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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28th Sep, 2009
tahini? what is this and where do you buy it?
3rd Sep, 2009
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 :))
26th Jul, 2009
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.
9th May, 2009
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.
HillyGilly's picture
30th Apr, 2009
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.
12th Feb, 2009
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!
13th Nov, 2008
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!
20th Sep, 2008
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.
14th Sep, 2008
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.
8th Sep, 2008
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.


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