From-Scratch Kalamata Hummus and Homemade Pita Chips

By: Christine Pittman

  • Yield:

    3 cups hummus and 32 pita chips

  • Cuisine:


  • Course:



For the Kalamata hummus

  • 8 ounces dry chickpeas
  • 6 ounces pitted Kalamata olives, drained
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • Pinch cayenne pepper, (optional)

For the pita chips

  • 4 (6-inch) pita breads
  • 8 teaspoons olive oil
  • 1/2 teaspoon salt


  1. Measure the chickpeas into a 3 quart saucepan. Fill with water and soak for at least 8 hours. Drain. Fill saucepan with water. Bring to a boil over medium-high heat. Reduce heat to low and simmer partially covered until chickpeas are tender, 1 to 1.5 hours. Drain.
  2. Transfer the chickpeas to a food processor. Add the olives, parsley, olive oil, lemon juice, garlic, salt and cayenne (if using). Process until smooth. While blending add up to 4 tablespoons water to achieve desired consistency. Serve immediately or cover and refrigerate for up to 4 days.
  3. To make the pita chips, drizzle each pita with 1 teaspoon of olive oil. Use fingers to rub it in. Flip pitas over and repeat on other side. Cut each pita into 8 wedges.
  4. Heat a large skillet over medium heat. Add 16 pita wedges in a single layer. When dark marks appear on the undersides, flip. Turn down heat if it happens too quickly. Toast on other side. Transfer to a large plate. Sprinkle with ¼ teaspoon salt. Repeat with remaining 16 pita wedges. Serve warm or let cool in a single layer before storing in an airtight container for up to 2 days.