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Home Spicy Lemon-Basil Hummus with Homemade Pita Chips

Spicy Lemon-Basil Hummus with Homemade Pita Chips

Name: Spicy Lemon-Basil Hummus with Homemade Pita Chips
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Cuisine: Middle Eastern
Ingredients: 1 can (15 oz) chickpeas; drained and rinsed; 1/4 cup tahini; 1/4 cup fresh lemon juice (about 2 lemons); 2 tablespoons olive oil; 2 cloves garlic; finely chopped; 1/4 cup fresh basil leaves; tightly packed; 1/2 teaspoon ground cumin; Salt and pepper; to taste; Water; if needed to achieve the right consistency; 4 whole wheat pita breads; 2 tablespoons olive oil; 1 teaspoon garlic powder (optional); Salt; to taste; Fresh herbs for garnish (optional)

appetiser/snack Middle Eastern

Enjoy this delicious homemade spicy lemon-basil hummus with crispy pita chips. Perfect as an appetiser or snack!

x_ckl_recipe_markerSpicy Lemon-Basil Hummus with Homemade Pita Chips A refreshing and flavourful hummus with a twist, served with homemade pita chips. Spicy Lemon-Basil Hummus with Homemade Pita Chips appetiser/snack Middle Eastern 0 15 0 0 5 30

Zesty Lemon Basil Hummus with Homemade Pita Chips

Ingredients:

_For the Hummus:_

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/4 cup fresh basil leaves, tightly packed
1/2 teaspoon ground cumin
Salt and pepper, to taste
Water, if needed to achieve the right consistency

_For the Homemade Pita Chips:_

4 whole wheat pita breads
2 tablespoons olive oil
1 teaspoon garlic powder (optional)
Salt, to taste
Fresh herbs for garnish (optional)

Instructions:

_For the Hummus:_

Toss everything into a food processor: chickpeas, tahini, lemon juice, olive oil, garlic, basil, cumin, salt and pepper. This is going to be good.
Blend until super smooth. Too thick? Add a splash of water — but go easy!
Taste and adjust the seasoning as needed. More lemon or salt? Just go for it.
Spoon the hummus into a nice serving bowl and drizzle with a little olive oil. Scatter a few basil leaves on top if you're feeling fancy.

_For the Homemade Pita Chips:_

Preheat your oven to 375°F (190°C) — no time to waste.
Cut each pita bread into triangles or wedges.
Arrange the pita pieces on a baking sheet in a single layer.
Brush both sides with olive oil and sprinkle with garlic powder and salt.
Bake in the preheated oven for about 10–12 minutes, or until golden and crispy — flip them halfway through!
Remove from the oven and let them cool for a moment before serving.

Serving tip:

Serve this zesty lemon basil hummus with the homemade pita chips for the ultimate dipping moment! Perfect as an appetiser or snack — who wouldn't want to show this off?

Storage:

Leftover hummus keeps in an airtight container in the fridge for up to a week. Pita chips are best fresh, but will keep for up to three days in an airtight container.

Enjoy your delicious Zesty Lemon Basil Hummus with Homemade Pita Chips!

All for your taste!

appetiser/snack Middle Eastern 1 can (15 oz) chickpeas drained and rinsed 1/4 cup tahini 1/4 cup fresh lemon juice (about 2 lemons) 2 tablespoons olive oil 2 cloves garlic finely chopped 1/4 cup fresh basil leaves tightly packed 1/2 teaspoon ground cumin Salt and pepper to taste Water if needed to achieve the right consistency 4 whole wheat pita breads 2 tablespoons olive oil 1 teaspoon garlic powder (optional) Salt to taste Fresh herbs for garnish (optional) food processor baking sheet oven Poke bowl with crispy falafel foodies-poke-bowl-with-crispy-falafel Crispy airfryer falafel with tzatziki foodies-crispy-airfryer-falafel-with-tzatziki

Recipe

Spicy Lemon-Basil Hummus with Homemade Pita Chips

A refreshing and flavourful hummus with a twist, served with homemade pita chips.

Course	appetiser/snack
Kitchen	Middle Eastern
Servings	0

Preparation time

Preparation time	15
Time in oven	0
Stiffen up min.	0
Cooling time	5
Total	30

Equipment

food processor
baking sheet
oven

Ingredients

1 can (15 oz) chickpeas
drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
2 cloves garlic
finely chopped
1/4 cup fresh basil leaves
tightly packed
1/2 teaspoon ground cumin
Salt and pepper
to taste
Water
if needed to achieve the right consistency
4 whole wheat pita breads
2 tablespoons olive oil
1 teaspoon garlic powder (optional)
Salt
to taste
Fresh herbs for garnish (optional)

Spicy Lemon-Basil Hummus with Homemade Pita Chips

Zesty Lemon Basil Hummus with Homemade Pita Chips

Ingredients:

_For the Hummus:_

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/4 cup fresh basil leaves, tightly packed
1/2 teaspoon ground cumin
Salt and pepper, to taste
Water, if needed to achieve the right consistency

_For the Homemade Pita Chips:_

4 whole wheat pita breads
2 tablespoons olive oil
1 teaspoon garlic powder (optional)
Salt, to taste
Fresh herbs for garnish (optional)

Instructions:

_For the Hummus:_

Toss everything into a food processor: chickpeas, tahini, lemon juice, olive oil, garlic, basil, cumin, salt and pepper. This is going to be good.
Blend until super smooth. Too thick? Add a splash of water — but go easy!
Taste and adjust the seasoning as needed. More lemon or salt? Just go for it.
Spoon the hummus into a nice serving bowl and drizzle with a little olive oil. Scatter a few basil leaves on top if you're feeling fancy.

_For the Homemade Pita Chips:_

Preheat your oven to 375°F (190°C) — no time to waste.
Cut each pita bread into triangles or wedges.
Arrange the pita pieces on a baking sheet in a single layer.
Brush both sides with olive oil and sprinkle with garlic powder and salt.
Bake in the preheated oven for about 10–12 minutes, or until golden and crispy — flip them halfway through!
Remove from the oven and let them cool for a moment before serving.

Serving tip:

Serve this zesty lemon basil hummus with the homemade pita chips for the ultimate dipping moment! Perfect as an appetiser or snack — who wouldn't want to show this off?

Storage:

Leftover hummus keeps in an airtight container in the fridge for up to a week. Pita chips are best fresh, but will keep for up to three days in an airtight container.

Enjoy your delicious Zesty Lemon Basil Hummus with Homemade Pita Chips!

All for your taste!

Cooking mode Prevents your screen from going to sleep

This bright lemon-basil hummus is perfect as a snack, starter, or healthy bite between meals. The combination of creamy chickpeas, fragrant basil and zesty lemon juice makes for a refreshing twist on classic hummus. For the best result, serve straight after making.

The homemade pita chips are crispy, light and completely irresistible. They're also great alongside soups, salads or as a base for little bites. Store any leftover hummus in a sealed container in the fridge and use within three days for the best flavour and freshness.

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