An NCI-designated Comprehensive Cancer Center
By Molly Peck | January 7, 2019


Lighten up in the new year with this easy and tasty hummus and pita chips recipe. This appetizer, snack or side dish is an excellent healthy alternative to traditional deep fried potato chips served with cheesy, heavy sauces and dips that are high in fat and cholesterol.

Beans are excellent sources of antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. So if you’re eating to reduce your risk of diabetes, heart disease or cancer, this is the perfect snack for you.


1          pkge               Pita, split cut into small wedges

1          qt                    Garbanzo Beans, cooked, drained

2 ½     cups               Olive Oil

1 ½      cups               Lemon Juice

1          cup                 Tahini paste

8          cloves            Garlic, peeled, sliced, toasted

1          tsp                  Cumin, ground

¼        tsp                  Chili Powder, mild

1/16     tsp                  Salt

1/16     tsp                  White Pepper, table grind


For the Hummus

  • In a saute pan on medium heat 2 Tbsp of oil to smoking hot and toast the sliced garlic until browned, toast cumin for 5 seconds and remove from the heat
  • In a blender place toasted garlic & cumin, 2 cups of oil, tahini paste chili powder and salt and blend until smooth
  • Once smooth, start adding garbanzo beans slowly, while adding lemon juice back and forth like making a vinaigrette or an emulsion
  • After all ingredients are incorporated and smooth, add chili powder & cumin and check for seasoning
  • Add white pepper and more salt if needed

For the Pita Chips

  • Preheat oven to 425˚F
  • In a bowl toss the pita pieces and ½ cup of oil until pita pieces are lightly coated
  • Place flat on a sheet pan and bake in oven for approx. 12-15 minutes until crisp
  • Serve with Hummus

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