Lemony Hummus with Spicy Whole Wheat Pita Chips
Brighten up your snack game with this Lemony Hummus with Spicy Whole Wheat Pita Chips—an irresistibly zesty, creamy, and satisfying dip paired with crunchy, boldly flavored chips. Made with velvety chickpeas, nutty tahini, fresh garlic, and a generous splash of lemon juice, the hummus strikes the perfect balance of tang and richness, enhanced by subtle cumin undertones. The homemade pita chips, baked to golden perfection and spiced with smoky paprika, a kick of cayenne, and a touch of garlic powder, deliver the ideal crispiness and heat to complement the hummus. Ready in just 25 minutes, this wholesome and easy recipe is perfect for parties, casual snacking, or healthy appetizers. Serve with a drizzle of olive oil and a sprinkle of paprika for a vibrant presentation that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 15 ounces Canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons Tahini
- 3 tablespoons Fresh lemon juice
- 2 Garlic cloves, peeled
- 3 tablespoons Olive oil
- 2 tablespoons Water (as needed for consistency)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Ground paprika (optional for garnish)
- 4 Whole wheat pita breads
- 2 tablespoons Olive oil (for pita chips)
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Ground cayenne pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt (for pita chips)
Instructions
Preheat your oven to 375°F (190°C) for the pita chips.
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and kosher salt. Blend until smooth.
Add water 1 tablespoon at a time to the hummus as needed, adjusting to your desired consistency.
Taste and adjust the seasoning, adding more lemon juice or salt if desired. Set the hummus aside.
Cut the whole wheat pitas into triangles by slicing each pita into 8 equal wedges.
In a small bowl, mix the olive oil, smoked paprika, cayenne pepper, garlic powder, and salt for the pita chips.
Brush the seasoned olive oil mixture evenly onto both sides of the pita triangles.
Arrange the pita triangles in a single layer on a baking sheet.
Bake in the preheated oven for 8–10 minutes, flipping halfway through, until golden brown and crispy.
Remove the pita chips from the oven and let them cool slightly.
Transfer the hummus to a serving bowl and drizzle lightly with olive oil. Sprinkle with ground paprika for garnish if desired.
Serve the hummus with the spicy whole wheat pita chips on the side for dipping.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 26.1 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3800 mg | 292% | |
| Iron | 16092.1 mg | 89401% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
