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Sun-Dried Tomato Basil Hummus with Pita Chips

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Sun-Dried Tomato Basil Hummus with Pita Chips

Garbanzo beans, roasted garlic, and lemon juice pureed with sun-dried tomatoes and fresh basil served with homemade pita chips.

Sun-Dried Tomato Basil Hummus with Pita Chips recipe

servings: 4

total time: 30 minutes

recipe by: 


  • Hummus:
  • 1 cup garbanzo beans
  • 3 TBSP water
  • 4 TBSP olive oil
  • 1 TBSP lemon juice
  • 1/4 tsp kosher salt
  • dash crushed red pepper flakes
  • 2 sun-dried tomatoes
  • 6-8 fresh basil leaves
  • 2 cloves roasted garlic
  • Chips:
  • 5 pita pocket bread
  • 2 TBSP olive oil
  • 1/4 tsp smoked paprika
  • pinch kosher salt


  1. To make the hummus put all the ingredients in a food processor and puree until smooth. Add a bit more water if necessary for smoothing out the texture. Taste and season if needed.

  2. For the chips cut the pitas into 8 wedges and then separate the top and bottom.

  3. In a small bowl mix the oil and smoked paprika.

  4. Brush each piece of pita with the seasoned oil on both sides. Put the chips on a wire rack over a baking sheet. Sprinkle with the kosher salt.

  5. Bake 375 degrees F for 10-12 minutes, or until crisp. Allow chips to cool completely on the baking sheet.

  6. Serve the chips with the hummus.

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Sun-Dried Tomato Basil Hummus with Pita Chips


Sun-Dried Tomato Basil Hummus with Pita Chips

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