Cozy Cameo: When Pita Met Hummus

Humus with Baked Pita Chips

Humus with Baked Pita Chips

There are certain partnerships that exist in food that just can’t be broken, and hummus with pita is one of them. These two just work so spectacularly well, so simply and honestly, that they’ve gone ahead and made it official: they got married. You most likely didn’t hear about it, as it was a very modest and private ceremony, but a ceremony nonetheless declaring their eternal union, expressing that none other will ever come between them. Surprisingly, it was a real tearjerker, in spite of the fact that lemon was a “sourpuss” bridesmaid, and garlic, a “fiery” groomsman -contrary to their bickering, I do believe there may have been some sparks flying between the two of them as well, though I don’t want to start any rumors.

Humus with Baked Pita Chips

Hummus and pita have had a love affair not unlike so many others with rocky beginnings and almost-missed opportunities. Before chickpea became hummus, the two didn’t seem to have much in common, and didn’t run in the same circles. It wasn’t until chickpea finally took the brave plunge into the food processor, getting whipped up and whirled with other flavorful friends into a thick, smooth and creamy dip, that pita really took notice. Chickpea was now transformed into a delicious hummus, forever changed and exuding an air of confidence, which spoke to pita on a very profound level. Suddenly, the idea of the two of them together just seemed to make perfect sense; they both realized that they would now compliment one another wonderfully, bringing out the best qualities that each had to offer. Pita, when baked into crispy goodness, would provide the perfectly tasty support system for hummus’ zesty, savory smoothness; and a delicious match was made in heaven’s kitchen, that day.

Humus with Baked Pita Chips

What a love story it is between hummus and pita, one so very reminiscent of the great classics. Two, living separate lives at first, coming together after a major transformation, finally aware that they could no longer be apart. Oh, how tasty love at first bite can be.

Taste what’s good and pass it on.


Humus with Baked Pita Chips

Zesty Hummus Dip with Lemon and Garlic served with Homemade Baked Pita Wedges
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(Serves 4-6)

Zesty Hummus Dip ingredients:

2 (15 ounce) cans organic chickpeas (garbanzo beans), drained and rinsed
1 teaspoon lemon zest
2½ tablespoons lemon juice
1 tablespoon water
1 teaspoon sea salt
2 cloves garlic
1/3 cup olive oil plus 2 tablespoons, plus 2 tablespoons to drizzle over top as garnish
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon dry oregano

*Though not used in this particular recipe, tahini, a sesame paste, is traditionally added to hummus dip- if you would like to add tahini, use about 1-2 tablespoons, adding it to the rest of the ingredients in the food processor.


-In the bowl of a food processor, add the chickpeas (garbanzo beans), the lemon zest and juice, the water, the sea salt and the garlic cloves, and process for about a minute to combine well; then, slowly drizzle in the 1/3 cup plus 2 tablespoons of olive oil while the processor is running, until the dip is creamy and completely smooth; you may need to stop the processor and scrape down the sides a couple of times with a spatula to get all of the ingredients well processed.

-Once the hummus is smooth and creamy, spoon it out into a serving dish and sprinkle the cumin, the paprika and the dry oregano over top, and finish with a drizzle of the remaining 2 tablespoons of olive oil; serve with baked pita wedges (recipe below).

Homemade Baked Pita Wedges ingredients:

6 whole pitas, each cut into 8 wedges
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder


-Preheat the oven to 400 degrees, and line a baking sheet with foil.

-In a large bowl, add the pita wedges, and as evenly as possible, drizzle in 1 tablespoon of the olive oil, and toss the wedges to coat; drizzle in the remaining 1 tablespoon of olive oil, and once again, toss the wedges to coat; add the sea salt and garlic powder and give a final toss to combine, then turn the wedges out onto the foil-lined baking sheet, in as much of a single-layer as possible.

-Bake the pita wedges for about 8 minutes, flip them over and bake for an additional 8 minutes until golden brown and crispy; then, turn the oven off, and allow to pita wedges to stay in the hot oven for another 5-6 minutes to finish crisping.

-Remove pita wedges from oven and allow them to cool on the baking sheet for about 10 minutes; turn the wedges out onto a platter to serve with the Hummus dip.

{ 22 comments… add one }

  • Monsterscircus May 22, 2012, 8:27 am

    What a beautiful hummus, it’s almost as if I can taste it! Bookmarked! Have a wonderful evening!

  • Villy @ For the love of Feeding May 22, 2012, 10:22 am

    It looks perfect! I adore hummus!

  • brittany powell May 22, 2012, 4:35 pm

    I always feel so guilty buying store-bought hummus. I think I’ll have to try this–your photos look so good.

  • Tasha Zee June 20, 2012, 1:26 pm

    Loving this hummus, I always want to make this but I never have tahini on hand.. this recipe is perfect. Thank you!

    • Mary June 9, 2014, 1:34 pm

      You can make Tahini very easily! Just brown some sesame seeds and grind them up with some olive oil in a food processor :-)

  • Anna Victoria June 28, 2012, 3:41 am

    Thank you for the recipe, I’ve been trying to find a great one for ages! Pinned!

  • Oana November 13, 2012, 4:41 am


    Your photos are being used by this restaurant *edit*

  • Bernadette @ Now Stir It Up December 17, 2012, 11:54 am

    I LOVE hummus! This looks really good. I love homeade hummus.. nothing beats it. Thanks for the tip about the Tahini.

  • Karen Valladares August 7, 2014, 6:09 pm

    This is the best hummus I have made!!! Totally a keeper! Usually I make one they are too garlicy or just not good enough for a dip! And this one I eat like crazy with cucumbers! Oh so good! Thanks!!!!!

    • The Cozy Apron August 8, 2014, 9:48 am

      Karen, I love it! So excited to read that. Thanks for taking a moment to share your comments with me, and I’m so glad you’re enjoying this simple recipe with some healthy veggies!

  • Kaitlyn September 10, 2014, 4:12 pm

    Can you please tell me what kind of pita you use to bake the pita chips?
    Can you send me a picture of what they are?

    • The Cozy Apron September 10, 2014, 4:29 pm

      Hi Kaitlyn, I don’t use a specific kind or type; I just purchase whatever kind the store has. You can typically find pita bread in the bread isle of your grocery store; if you have problems finding it, just ask for assistance. (They’re round and usually come 6 or so to a package.)

  • Leslie November 27, 2014, 6:14 pm

    This was perfect! I made it to go with a veggie platter at Thanksgiving but I will definitely be making this again just to enjoy even for myself. I had all the ingredients on hand and it was very easy to make and so delicious!

    • The Cozy Apron November 28, 2014, 12:13 pm

      Leslie, so glad this turned out to be a tasty side for you for T-Day! Thanks so much for sharing your experience, and I’m excited you’ll be making this again for yourself!

  • Nicole February 23, 2015, 10:30 am

    This hummus looks amazing!! About how long will it keep in the fridge? Can’t wait to try it :)

    • The Cozy Apron February 23, 2015, 3:10 pm

      Hey Nicole! You know, hummus stays freshest for the first couple of days. And that means that the flavors are just at their most intense at that point. But I’ve often kept hummus in the fridge, covered, for up to 5 days, and it’s just fine. (It’s not that it goes “bad”, it’s just that you’d obviously want to enjoy it while the flavors are strongest, so the sooner you enjoy it after preparing it, the better.)

  • Nicole July 16, 2015, 8:22 am

    I made this yesterday and it was AMAZING!!! My husband, who has always frowned at a hummus platter just kept on diving in. This is a definite keeper!!!

  • Roxy November 9, 2015, 10:03 am

    Hi thank you for the recipe! I’m going to make this now but I’m a little confused. Is it 15 ounces beans or 2 cans of 15 ounces? Also, how many ounces of dried beans would that be? Pleeeaseeee respond! 😀 Thanks!!! (BTW I’m new to cooking)

    • The Cozy Apron November 10, 2015, 8:28 am

      Hi Roxy, it is 2 cans of chickpeas, and each of them are 15 ounces. Hope that helps.

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