Hummus, the delicious and super healthy Middle Eastern dip, which is enjoyed throughout the Mediterranean countries and the world hardly needs any introduction.
That being said, I want to share with you my personal favorite recipe for The Best Creamy Hummus with Homemade Pita Chips, in hopes that once you make it once, you will never buy it at the store again!
The recipe for this nutrient-packed dip consists of just 6 ingredients: chickpeas, tahini, lemon juice, garlic, some seasoning and olive oil. It comes together in minutes if you have a food processor or sturdy blender. If you are not familiar with chickpeas, they are also called garbanzo beans and they refer to the same legume/bean family. Chickpeas, a good source of plant-based protein and fiber, and, are a staple in the Mediterranean diet.
To go with the hummus, I make my easy pita bread, a favorite recipe on the blog. To turn the pita bread into pita chips, I cut the pita into wedges, toss them with some olive oil and some seasoning and toast them in the oven, to make these incredibly tasty, crispy pita chips.
Ingredients for the Best Creamy Hummus
- Chickpeas: a can of good quality (preferably organic), store-bought chickpeas is all you need
- Tahini: sesame seed paste; it is what gives hummus its characteristic nutty flavor. Choose a brand of tahini that is smooth, nutty and flavorful and make sure you stir it well first. Greek tahini is excellent but I also like a brand called Soom, easy to find at the stores
- Fresh Lemon Juice: this is essential for a fresh, bright flavor
- Garlic: use at least two cloves and more if you like garlic. Some times, I like to roast the garlic first
- Extra Virgin Olive Oil: to drizzle generously on top of the hummus at the end
- Water: extra cold, as it helps to blend well the hummus well
- Seasoning: just sea salt, a pinch of Cayenne and some cumin for an added depth of flavor
- Optional ingredient: fresh cilantro – I love the tiny green specks of it in the hummus and the added flavor too! Feel free to omit this if you don’t have it or don’t like it
- Garnishes: a few chickpeas, some minced cilantro, a sprinkle of paprika (or sumac or za’atar) and a generous drizzle of extra virgin olive oil
Tips for the best creamy hummus:
- Chickpeas: using dry chickpeas when making soups and stews is very important. For this recipe however, I use a can of good quality chickpeas and the hummus always comes out great. If you want to cook your own chickpeas, remember that they will require soaking ahead of cooking. One can of chickpeas = 1 1/2 cups cooked chickpeas
- Remove the skin: for the creamiest hummus, peel the chickpeas. To do that, simply place them in a bowl with warm water and gently rub them between your fingers. The skin will come right off
- Use ice-cold water: some recipes call for the liquid inside the can of chickpeas but sometimes this comes with added salt and preservatives. Some people like to use ice cubes instead
- Process in a blender: for the creamiest, silkiest hummus, use a high powered blender (such as a Vitamix) if you have one, otherwise, a food processor will do fine.
- Garlic: to take the edge off the sharp garlic taste, mix the minced garlic with the lemon juice and let it sit for 10 minutes prior to blending
- Extra Virgin Olive oil: although olive oil is not traditionally an ingredient in hummus, I like to drizzle the top with a good finishing extra virgin olive oil for added flavor. Occasionally, I add a little in the dip too, to thin it out
To peel or not to peel the chickpeas?
This extra step is completely up to you. If you have a few extra minutes, try it and see what you think. Getting rid of the skin of the chickpeas will give your hummus the smoothest texture. However, if you are short on time, omit this step and your hummus will still be delicious.
How to Serve the Best Creamy Hummus
A big bowl of hummus is a great, healthy snack to have in the refrigerator. There are so many ways to enjoy it, here are a few:
- With Pita Chips: crispy, well-seasoned pita chips are great for dipping into hummus. When those pita chips are also homemade, the pairing is a winning combination. To make the most delicious pita chips, I turn to my trusty recipe for Greek pita bread. I use half the recipe, which makes just 4-5 pites (Greek plural for pita). I bake them in a hot oven, which allows for a pocket to form. I then cut them into wedges, season them lightly, drizzle with olive oil and return them to the oven until nice and crispy. They are ready to enjoy with the hummus or any other dip.
- With crunchy, raw vegetables: serve it with a variety of vegetables, such as carrots, mini peppers, salted cucumbers, radishes, and snap peas as a completely gluten free option.
- As a spread: hummus is delicious as a spread on sandwiches and in wraps, as an alternative to mayo.
- As part of a meze spread: an indispensable addition to a great meze spread, alongside a variety of other Mediterranean small plates and dips.
- For the hummus
- 1 15 oz. can chickpeas (Garbanzo beans), rinsed, well drained, and with their skin removed
- 2-3 cloves garlic
- ¼ cup tahini (sesame seed paste)
- 3 TBSP. fresh lemon juice
- pinch of ground cumin
- pinch of Cayenne pepper (optional)
- ½ tsp. sea salt
- ⅓ cup ice-cold water (or a little more if needed)
- Garnish
- 2 tsp. fresh cilantro, minced (optional)
- --- few whole garbanzo beans
- --- extra virgin olive oil
- --- paprika (optional)
- Rinse the chickpeas well under cold running water. Reserve a few for garnish and set aside. Place them in a bowl of lukewarm water and rub them between your fingers to loosen up the peel. Discard the skins and rinse again.
- In a food processor, purée the garlic, tahini, lemon juice, cumin, Cayenne pepper (if using), and salt. Add the chickpeas and process again until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor at intervals to incorporate all ingredients smoothly.
- Add the ice-cold water and mix again. Process for a good 2-3 minutes to ensure a smooth consistency. Taste and adjust the seasoning. If the hummus needs a little more cold water, add it a tablespoon at a time.
- Transfer the mixture to a serving bowl and refrigerate for at least 1 hour.
- To serve, garnish with the reserved chickpeas, sprinkle with some cilantro, a dash of paprika and a generous drizzle of olive oil.
The Recipe for the Homemade Pita Chips
- 3 Greek pites (see note below)
- 1 TBSP. extra virgin olive oil
- ¼ tsp. sea salt
- --- sprinkle of tangy sumac
- Heat the oven to 400°F.
- To make pita chips, start by making make half of my recipe for traditional Greek pita bread. Instead of cooking the pites in a skillet, however, bake them in the oven for about 5 minutes. This way, the pites puff up and form a pocket in the middle. Let them cool before going on to the next step.
- Cut each pita into wedges and place the wedges in a medium bowl. Drizzle with some olive oil and sprinkle with some sea salt and sumac. Toss gently to combine.
- Place in a single layer on a baking sheet. Bake for about 5-6 minutes or until the chips are golden brown. Remove to a rack to cool. Serve with the hummus or your favorite dip.
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This is wonderful! What a nice idea to use some cilantro!
Thank you Kathy, yes, just a little bit of cilantro adds even more flavor! It is an optional ingredient!
This is great. I was in the mood for hummus and then you post this recipe. It’s great with any anything and I made your naan for dipping. Happy valentine day.
I am so glad you like my recipe Cynthia! Easy and super healthy too!