Homemade is Better—Hummus and Pita Chips

School lunches are hard.  After so many weeks of making sandwiches or buying lunchables, you want a change, they want a change, everyone is tired of leftovers.  This week I made hummus and pita chips.  My kids eat this up like it’s going out of style, and, honestly, it’s easy to make!  Granted. the tahini is an expensive ingredient, but it’s good for a long time.!!!!

Hummus is one of those dishes that we’ve all tried, and a few may have said, “I wish I could make something like this!”  Well, good news!  You totally can; it’s really easy, and I’m 100% positive that anyone can make this simple middle-eastern dish.  Just follow my simple instructions, then, after a couple batches, just start experimenting.

Once you’ve bought the tahini you may as well use it, so add different ingredients you think would work.  For example, if you want roasted red pepper hummus, bake a red pepper for about 15 minutes in the oven or grill it on your BBQ until all the sides are black.  Then wrap it in a plastic bag and let it sit for 5 minutes.  Afterward peel off the skin and pull out the seeds.  Chop it up and add it to your food processor as you make your hummus.

Also, I know better than to make my own pitas.  I’ve tried, and they haven’t turned out like they should.  I really have a small handful of recipes that I won’t make anymore.  One is Jambalaya, and another is pitas.  My sister-in-law makes the best Jambalaya, so I feel like it’s pointless to compete with a perfect dish.  I’ve had great jambalaya at restaurants, and I bet someone out there can make it like no one’s business, but my sister-in-law Shannon makes the best I’ve had!

So, with that lets get to hummus and pitas!

Hummus and Pitas


1 19oz can of chickpeas, drained and rinsed
3 cloves of garlic, peeled
¼ cup of tahini
¼ cup olive oil
½ tsp kosher salt
¼ cup of water
2 tbsp lemon juice
1 store bought package of pitas, cut into 8ths


Preheat your oven to 350F.

Get your food processor out.

Gather all the ingredients.

Cut the pitas into eighths and put them onto a baking sheet in a single layer.

Bake them about 5 minutes, or longer if you want crispy chips. Pull them out and let them rest.

Open and drain your chickpeas, then rinse them with cold water.

Peel the garlic and add it to the food processor, then pulse for about 5 seconds to cut them up.

Add the chickpeas and blend them for about a minute.

Add the tahini and continue to blend, then add the oil.

The hummus will be very thick, so add half the water and half the lemon.

Add the salt and continue mixing.

Give it a taste, you’re looking for a smooth paste with a slightly citrus taste. If it is still slightly chunky add more water and continue blending.

Taste again, if you can’t pick up the slight citrus from the lemon add a bit more then blend more.

If you’ve added all the water and lemon juice, then stop. Transfer it to a bowl and taste it with a pita chip.

Wrap it with plastic wrap and leave in the fridge overnight. By the next day the flavors will intensify.

Pack a few chips with a reusable container and pack it for their snack, or your snack! No one said you had to share; you’ll make friends if you do, but don’t feel any pressure to!