Michele's Hummus With Pita Chips

Total Time
Prep 10 mins
Cook 15 mins

After many attempts at making hummus I have finally perfected it...at least for my tastes. This is actually a combination of Ina Garten's Barefoot Contessa hummus recipe and Giada De Laurentis' Everyday Italian White Bean Dip with Pita Chips. *Total prep and cooking time is estimated.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Cut each pita into 8 wedges and arrange over a large baking sheet.
  3. Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
  4. Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
  5. Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
  6. With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
  7. Season with more salt and pepper to taste if desired.
  8. Serve warm or room temperature with pita chips.
Most Helpful

I admit I did eat more than enough to keep a bird alive. Made for PAC Fall 2011.

gailanng October 06, 2011