Baked Pita Chips & Hummus Recipes

Easy Pita Chips & Hummus Recipe

If you’re looking for something to replace potato or corn chips, then baked pita chips are a great choice. Especially with dips like hummus or guacamole! First the chips…

I first made these to go to a potluck housewarming party. I’d made some hummus (see recipe below), and I was looking for something special to go with it. Well, these were good. In fact, they were one of the first things to go… And that’s always a good feeling!

They’re super easy to make, so try them out. I’m sure you’ll love them!

Pita Chips Recipe

Preparation Time: 10m     Cooking Time: 6m     Total Time: 20m


Serves 8.


8 pieces of pita bread
1/4 cup olive oil
1/4 tsp garlic powder
1/4 tsp dried basil
1/4 tsp dried chervil
1/2 tsp salt
1/4 tsp freshly ground black pepper


  1. Preheat the oven to 400F.
  2. Mix the oil, garlic powder, basil, chervil, salt, and pepper in a small bowl. Brush each pita bread with the oil and spice mixture.
  3. Cut each pita bread into 8 triangles, and arrange them on a cookie sheet.
  4. Bake the pita in the preheated oven for about 6 minutes, or until the pita chips are light brown and crispy.
    • Keep a close eye on the pita chips, especially towards the end. They’ll go from perfect to charred in about 15 seconds

Pita Chip Tips

  • Some pita bread is really small, and others are much bigger. If you have really big pita bread to work with, you may need some extra oil and spice mixture.
  • One of the great things about this baked pita chips recipe is how easy it is to tweak. Just replace the spices with any other spices you like!
    • Lots of spices taste great on pita chips. You can try cumin, oregano, dried parsley, fennel, or even just plain old salt and pepper.
  • I try not to use too much oil when I make pita chips. I don’t really like it when the chips get too oily, and I use the oil more as a way to get the spices to stick to the bread. But you can increase the amount of oil if you prefer it that way.
  • You can use regular or whole wheat pita bread for this recipe. I prefer whole wheat myself, but it all comes down to what you like best!
  • If you’re not going to eat them all at once or you need to bring them somewhere, you can store the pita chips in an airtight container. They’ll stay nice and crispy!

A Quick And Easy Hummus Recipe

If you’re wondering how to make hummus, then this easy hummus recipe is what you’re looking for. It’s simple and delicious just as it is, but it’s so easy to make a few changes here and there to make it perfect for you.

So what exactly is hummus? Well, it’s basically a chickpea puree, with a few extra ingredients thrown in. And it’s awesome.

Hummus goes great with all sorts of snacks. It makes a delicious dip for tortilla chips, pita chips, and tons of different vegetables. Cucumber slices make it nice and refreshing!

Be sure to check out the Tips section – it has plenty of good advice on how to make the hummus just right for you!

And here it is, a great recipe for hummus that’s always a hit!

Hummus Recipe

Preparation Time: 10m     Cooking Time: 0m     Total Time: 10m


Serves 8.


1 (18oz) can chick peas
3 tbsp tahini
4 tbsp lemon juice, about the juice from one large lemon
2 cloves garlic, crushed
1/2 tsp salt


  1. Drain the chickpeas, reserving about 1/2 cup of the liquid.
  2. Place the chick peas and liquid in the blender along with the tahini, lemon juice, garlic and salt.
  3. Blend the mixture until it’s creamy.
  4. Place the hummus in a serving dish. And you’re done!

Hummus Tips

  • If you prefer to use dried chickpeas instead of canned, you can do that. Go ahead and soak 1 cup of dried chickpeas in water for 8 hours or overnight. Then simmer them in freshwater for about an hour or two, or until they’re as tender as you like.
    • They should be about as tender as ones you get in a can. Hummus needs soft chickpeas or it can be pretty grainy.
    • You can use the cooking liquid as a substitute for the liquid in the can.
    • You may need to add a bit of extra salt if you do this. Canned chickpeas usually have some salt in them.
  • The quantities in this easy hummus recipe are very, very tweakable. Everyone likes their hummus a little differently, and making just a few adjustments to this recipe can make it just right for you.
    • I really like this hummus’ consistency, but if you like it thicker or thinner, then adjust the amount of liquid you save from the chickpeas. You can start with 1/4 of a cup, and then add a bit more if it’s too thick for you.
    • I usually use the juice from one lemon. I measured it out in case you wanted an exact measurement, but you can easily add or remove a tablespoon. The best thing to do is to taste it and adjust if you don’t like it.
    • You can use anywhere from 2 to 4 tablespoons of tahini. Try it with less, then add a little bit more if you feel your hummus needs it.
  • Tahini is a sesame seed paste. You can get it in a lot of grocery stores, but if you have trouble finding some, you should be able to find it in a health food store.
    • Sometimes the oil in tahini can separate from the paste. That’s totally okay. Just stir it if you can, or try to get a bit of oil and a bit of paste when you’re measuring out the tahini.
  • Instead of a regular blender, you can use an immersion blender. It makes cleaning up after this easy hummus recipe even easier!
  • If you want your hummus to have a little extra kick, try sprinkling it with some cumin seeds or some cayenne pepper.
  • If you like, you can save a few chickpeas for garnish. Just arrange them on top of the hummus when it’s done. If you’re using dried peas, be sure to garnish with cooked chickpeas – it’s better if the garnish is edible!

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