Perfect for game days and potlucks, this chipotle hummus comes together in minutes. Make your own pita chips instead of spending several bucks on a supermarket brand.
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Despite what Bon Appétit says, I make my own hummus every once in a while. They tested homemade hummus against store-bought hummus to see if homemade was worth the effort. They decided it wasn’t.
I’m all for picking up a container of hummus at the store if it prevents me from buying my version of crack: Helluva Good Dip bacon and horseradish dip or one of the many pimento cheeses available here in North Carolina. Once I start dipping, there’s no stopping me.
But sometimes on a weekend afternoon, I like whipping up my own hummus and homemade pita chips. Making your own pita chips is really easy and they taste so much better than packaged pita chips, plus they’re much less expensive.
If you’re a regular reader of my blog, you know that this household loves chipotle. It’s no surprise that I make chipotle hummus more than any other. I know Jim will eat it. He’s never shown much affection for any other type of hummus.
I developed this recipe myself after taking notes from several recipes online. It’s truly a mutt whose parents are forgotten. It works for me and I hope it works for you.
Chipotle Hummus with Homemade Pita Chips | Grabbing the Gusto
Chipotle Hummus
You’ll need a saucepan and a food processor or blender.
- 15 ounce can chickpeas — don’t drain
- 3 tablespoons tahini
- 3 cloves garlic
- 2 chipotle chiles in adobo
- juice of 1/2 lemon
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- salt to taste
In a saucepan, heat the chickpeas in their liquid until warm. Drain the chickpeas, reserving their liquid. Place chickpeas, tahini, garlic, chipotle, lemon juice, olive oil, smoked paprika, cumin, garlic powder and salt into a food processor or blender. Blend on high until it’s smooth, adding a few tablespoons of the reserved liquid to make it really smooth.
If you wish, add more garlic, chipotle, lemon or salt to your taste. The flavor will get even better if you refrigerate it overnight.
Homemade Pita Chips
You’ll need a baking sheet. You can toss the wedges in oil on the sheet or in a bowl. I eyeballed all the ingredients. I only used enough oil to glisten the wedges and allow the oregano, salt and pepper to adhere.
- Pita bread
- Olive oil
- Dried oregano
- Salt and pepper
Preheat the oven to 400. Slice each pita in half so you have two sides. Then slice each half into wedges, as big as you like. I usually split the wedges in two (top and bottom) so I have more chips.
Toss the wedges with oil then spread them out on a baking sheet. Sprinkle with the oregano, salt and pepper. Bake for 8-12 minutes, or until toasted and golden. Serve the chips warm or at room temperature.
Grabbing the Gusto 
I never thought to add chipotle. And bon appetit be damned. I like to make my own too. 🙂
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Holy crap, you make your own cheese?!? I am not worthy.
That made me giggle. Thank you!
Cheese making is not really that difficult. It’s really just about following directions. It’s kind of like baking in that you can’t really substitute or omit things unless you have a pretty good idea of what you’re doing. Otherwise you’d probably end up with slop.
I really like making soft cheeses because the gratification of eating it is pretty immediate. You can actually get a kit at Whole Foods to make your own mozzarella. That’s where I started.
Deirdre, I’ve made hummus before but never cooked the chickpeas. what does that do for the hummus? Does it change the taste of the chickpeas?
One of my original recipes called for it, and I kept it in because it doesn’t slow me down. While the chickpeas are warming up, I gather all my ingredients. Perhaps they’re softer? Or the liquid loosens up a bit? I can’t recall how it was without doing that. Sounds like some A/B testing is in order for me!