Vegan Pita Chips with Hummus Dip
Baked pita chips served with creamy, tangy hummus. It's the ultimate plant-based duo for snacking, entertaining, or hoarding like a snack queen.
Ingredients
For the Pita Chips:
- 3 whole wheat pita breads
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt to taste
For the Hummus:
- 1 can 15 oz chickpeas, drained
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 garlic cloves
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 2 –4 tbsp water for desired consistency
Instructions
For the Pita Chips:
- Preheat oven to 375°F (190°C). Slice pita into triangles.
- Toss chips with olive oil, garlic powder, paprika, and salt in a bowl.
- Spread on baking sheet in a single layer. Bake for 8–10 minutes until golden and crisp.
- Let cool. Try not to eat them all before the hummus is ready.
For the Hummus:
- Blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt until smooth.
- Add water one tablespoon at a time for creamier texture.
- Taste, adjust salt or lemon if you're feeling bold.
- Scoop into a bowl and swirl with extra olive oil on top like a culinary goddess.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
💪 Vitamins & Minerals (Per Serving)
- Iron: 12%
- Folate: 10%
- Vitamin B6: 9%
- Magnesium: 8%
- Vitamin E: 6%
💁♀️ Extra Flavor Tips
- Add a pinch of za’atar or everything bagel seasoning for main character energy.
- Roast the garlic before blending for extra sass.
- Warm your pita chips slightly before serving to fake a “fresh out of the oven” illusion.
- Don’t skimp on the olive oil swirl—it’s like lip gloss for your dip.
- Serve with sliced cucumbers, carrots, or someone else's chips if you're feeling generous.