Homemade Hummus with Fresh Veggies and Pita Chips
A creamy, delicious homemade hummus served with fresh vegetables and crispy pita chips, perfect for dipping and sharing.
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Ingredients
Yields 4 servings
- (1 cup) dried chickpeas
- (1/2 teaspoons) baking soda
- (1/4 cups) tahini
- (1/4 cups) fresh lemon juice
- (2 tablespoons) olive oil
- (2 cloves) garlic, minced
- (1/2 teaspoons) ground cumin
- Salt to taste
- (1/4 teaspoons) paprika
- (4) pita breads
- (1 tablespoon) olive oil (for brushing)
- (1) cucumber, sliced
- (1) bell pepper, sliced
- (1) carrot, cut into sticks
- (1 cup) cherry tomatoes, halved
Instructions
- 1
Soak 1 cup dried chickpeas in water overnight, then drain.
- 2
In a pot, add soaked chickpeas and 1/2 teaspoon baking soda, cover with water, and bring to a boil. Cook for about 1 hour until tender, then drain.
- 3
In a food processor, combine the cooked chickpeas, 1/4 cup tahini, 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 2 cloves minced garlic, and 1/2 teaspoon ground cumin. Blend until smooth. Add 2/4 teaspoon ground cumin.
- 4
Add salt to taste and blend again. If the hummus is too thick, add a little water until desired consistency is reached.
- 5
Transfer the hummus to a serving bowl and sprinkle with 1/4 teaspoon paprika.
- 6
Preheat the oven to 350°F (175 °C). Cut each pita bread into triangles and place on a baking sheet.
- 7
Brush the pita triangles with 1 tablespoon olive oil and bake for 10-12 minutes until golden and crispy.
- 8
While the pita chips are baking, prepare the fresh veggies: slice 1 cucumber, 1 bell pepper, cut 1 carrot into sticks, and halve 1 cup cherry tomatoes.
- 9
Serve the hummus with the fresh veggies and crispy pita chips.
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