Homemade Pita Chips and Hummus: The Final Make Your Own Monday

Homemade Pita Crisps and Hummus
The year has come to an end and so have Make Your Own Mondays.  I have had a wonderful time making different “store bought” foods at home all year long, but frankly, there was a lot of pressure to meet the Monday deadlines each week.  In all honesty, I am a bit relieved to see the year come to an end.  There are still a lot of things I want to attempt at home, but without any obligation to do so, it will be a lot more fun.
Homemade Pita Crisps and Hummus
I have wanted to make pita bread for a long time.  I made naan in 2009 and it was wonderful.  I thought pitas wouldn’t be too much trouble.  I was wrong.  It may have had something to do with the recipe.  It may have had something to do with the holidays and a house full of people.  It may have had something to do with the fact that I was in the middle of a rousing game of “Encore” while I was baking them.  Whatever the reason, I rolled the first batch of pitas too thick and ended up with little round foccacia’s.  The second batch turned out just right.  The third batch turned into pita chips.  I think we were trying to come up with songs with the word “apple” in them.
Because I had made up a good sized batch of hummus, I decided to just bake all of the pitas too long on purpose and turn them all into pita chips.  All 8 adults in the house loved them and the entire batch was gone in minutes.  It was a relief that the “oops” was saved.
Homemade Hummus
Prep time: 
Total time: 
Serves: 8-10
A delicious version of hummus dip
  • 1 15 oz can chickpeas, rinsed and drained
  • ½ cup tahini
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 heaping tsp minced garlic
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp white pepper
  • ⅛ tsp cayenne
  1. Place all ingredients in a blender or food processor.
  2. Blend until smooth.
  3. Scrape down sides and blend again just to make sure.
  4. Transfer to a bowl.
  5. Cover and refrigerate until ready to serve
This tastes just like store bought. I suggest folding in sun dried tomatoes or pesto or pine nuts or roasted red peppers for some variation. This is gluten free.
Homemade Pita Crisps and Hummus
Homemade Pita Chips
  • 1¾ cups whole wheat flour
  • 1½ cups flour
  • 1½ tsp salt
  • 1½ tsp instant yeast
  • 1¼ cups warm water
  • 2 Tbsp olive oil
  1. Combine all the ingredients and mix and knead them together until you have a soft, supple dough, about 8 minutes by hand or 5 minutes by mixer.
  2. You want a soft dough that feels tacky to the touch.
  3. Cover the bowl tightly and let the dough rise until doubled in bulk, about 1½ hours.
  4. Preheat oven to 450 degrees.
  5. After the dough has risen, turn the dough out onto a lightly floured surface and cut it in half.
  6. Divide on half into 4 equal parts and form each into a rough ball.
  7. Let the balls rest for 10 minutes while dividing the second half of dough in the same way.
  8. Using a rolling pin, roll out each ball into a really thin circle about 8 inched in diameter.
  9. Try not to use much flour when rolling it out.
  10. Place them on a baking sheet and bake for about 3 minutes on each side.
  11. There will be little brown speckles on the crust.
  12. After you have baked all of them, cut them into triangles, place them back on a baking sheet and return them to the oven for another 5 minutes or until they are mostly crispy.
  13. Serve with hummus when cooled.



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