creamy hummus with baked pita chips

prep: 15 MINUTES | bake: 12 TO 15 MINUTES | total: 30 MINUTES | serves 6 TO 8

Listen, I know how easy it is to buy a tub of hummus at the store and have an instant appetizer for company. But you just can’t beat homemade! This hummus is so much creamier and smoother than store-bought, and I promise (pinky swear!) that it takes no time to make. And that’s a good thing because I like to always have a batch in the fridge for putting out as a dip with sliced veggies, or to spread on crackers, or to slather on sandwiches for lunch. Or I put it to work on Greek Salad Pita Pizzas (here). My favorite way to serve it up for company is with homemade pita chips. You don’t have to make the pita bread from scratch, but by toasting up wedges yourself with a sprinkle of paprika and garlic powder, you end up with the most delicious, flavorful crisps.

HUMMUS

2 (15-ounce) cans chickpeas, drained and rinsed

½ cup tahini

¼ cup plus 1 tablespoon fresh lemon juice (3 large lemons)

2 tablespoons extra-virgin olive oil, plus more for serving

4 garlic cloves, minced

1¼ teaspoons kosher salt

Sprinkle of paprika, for serving

PITA CHIPS

½ teaspoon kosher salt

¼ teaspoon paprika

¼ teaspoon garlic powder

3 (5-inch) pitas

1 tablespoon extra-virgin olive oil

1 Make the hummus: Roll the chickpeas on a clean towel to remove the outer skins. (This helps make the hummus extra-smooth.)

2 In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Puree until smooth. With the food processor running, slowly drizzle in ¼ cup water. Continue processing until the hummus is thick and creamy. Makes about 3 cups. You can store the hummus in the fridge for up to 5 days.

3 Make the pita chips: Preheat the oven to 400°F.

4 In a small bowl, combine the salt, paprika, and garlic powder.

5 Using a pastry brush, brush the pita bread with olive oil on both sides. Stack the pitas and cut them into triangles, creating 8 triangles per pita.

6 Arrange the pita wedges in a single layer on a large baking sheet. Sprinkle the wedges on both sides with the salt mixture. Bake until the pita chips are golden brown and crispy, 12 to 15 minutes. Cool the chips to room temperature. These can be stored in an airtight container at room temperature for up to 5 days.

7 To serve, place the hummus in a bowl or on a platter and top with a drizzle with olive oil and a sprinkle of paprika. Serve with the baked pita chips.

Topping Ideas

You can add all kinds of toppings to your hummus to make it even more dressed up for a party. Here are some of my favorites:

Toasted pine nuts, chopped fresh parsley, squeeze of fresh lemon juice

Chopped cucumber, fresh dill, feta cheese

Chickpeas, za’atar, a drizzle of olive oil

Pepitas and a sprinkling of smoked paprika

Sun-dried tomatoes and chopped fresh basil

Chopped cucumber, tomatoes, Kalamata olives, feta, fresh parsley

Chopped roasted red peppers

Pomegranate arils

Everything-Bagel Seasoning (here or store-bought)

Spinach-Basil Pesto (here or store-bought pesto)

Chopped marinated artichokes

Olive tapenade

Roasted garlic

Roasted chickpeas