Baked Spelt Shawarma Pitta Chips with Lemony Hummus

Spelt shawarma pitta chips with hummus are whole-grain spelt pitta wedges coated in cumin, paprika and warm spices, then baked at 180 C / 350 F for 12 to 14 minutes. You serve them with a lemony chickpea dip. The chips stay crisp and light, and the spices stay clean.

Spelt adds a nutty, slightly sweet flavor. It also browns quickly. Pull the chips when the edges turn pale gold, because darker wedges taste bitter.

The hummus blends while the chips bake, so the steps stay clear and the work stays low. Both keep well, which means you can prepare them ahead for a family table or a casual gathering.

Why You'll Love This Recipe

Chips bake in 12 to 14 minutes on two pans
Spelt wedges stay crisp and nutty, not greasy
The hummus blends while the oven does the work
Chips keep 3 to 4 days, so you can prepare ahead

Hands tossing raw spelt pitta wedges in a bowl with olive oil, cumin and turmeric before baking

Ingredient Notes

spelt pitta: Whole-grain spelt pitta gives a nutty flavor and stays sturdy in the oven. Check the label if you need the chips to be vegan, since some brands add honey or milk.
shawarma spices: If you keep ready-made shawarma seasoning, use about 2 tbsp in place of the cumin, paprika, coriander, turmeric, cinnamon, allspice and garlic powder in the chip coating.
tahini: Stir the jar well before measuring, as the oil separates and the paste at the bottom is thick. Smooth sunflower seed butter works if sesame is a concern.
canned chickpeas: Drain and rinse them well. You can use the liquid from the can instead of cold water for a lighter, fluffier hummus.
olive oil: Use a mild olive oil for coating the chips. Save a more fragrant oil for the drizzle over the hummus.

Friends sharing a mezze table with chips, cucumber sticks and olives in warm window light

Prep Time 12 mins

Cook Time 14 mins

Rest Time 5 mins

Total Time 31 mins

Cooking Method: Oven

Cuisine: Middle Eastern

Courses: Appetizer

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 1.60

Calories: 401

Best Season: all_year_round

Dietary: Contains gluten (spelt), Dairy-Free, High Fiber, Nut-free, Vegan

Description

Spelt pittas are split, cut into wedges and coated in a cumin, paprika and allspice rub. They bake until crisp while a tahini hummus blends alongside.

Ingredients

Shawarma pitta chips

4 whole-grain spelt pitta breads ((about 260 g total))
3 tbsp olive oil (/ 45 ml)
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp fine salt
1/4 tsp black pepper (freshly ground)

Lemony hummus

400 g canned chickpeas (can (240 g drained); drained and rinsed)
2 tbsp tahini (/ 30 g; well stirred)
3 tbsp lemon juice (/ 45 ml; freshly squeezed)
1 garlic (small clove; peeled)
1/2 tsp ground cumin
1/4 tsp fine salt
3 cold water (to 4 tbsp)
2 tbsp olive oil (/ 30 ml)

To finish

1 tsp olive oil (for drizzling)
1 pinch sweet paprika
1 tbsp fresh parsley (finely chopped)

Instructions

Shawarma pitta chips

1
Heat the oven to 180 C / 350 F (160 C fan) and line two 33 x 46 cm / 13 x 18 inch sheet pans with parchment. Split each pitta around the edge into two thin rounds, then cut each round into 6 wedges. You should have 48 wedges.
2
In a 28 cm / 11-inch bowl, stir the olive oil with the cumin, paprika, coriander, turmeric, garlic powder, cinnamon, allspice, salt and pepper. Add the wedges and toss with your hands until each piece has a light, even coating of oil and spice.
3
Spread the wedges in a single layer, 24 per pan, with no overlap. Bake on the upper and lower racks for 7 minutes. Swap the pans, flip the wedges, and bake for 5 to 7 more minutes until the edges are pale gold and the centers look dry. Pull them at that point, as spelt darkens quickly and the spices turn bitter.

Lemony hummus

4
While the chips bake, blend the tahini and lemon juice in a food processor for 1 minute until pale and thick. Add the garlic, cumin and salt, and blend for 30 seconds.
5
Add the chickpeas and 2 tbsp of olive oil. Blend for 2 minutes, scraping down the bowl once and adding the cold water 1 tablespoon at a time, until the hummus is smooth and spoonable.
6
Cool the chips on the pans for 5 minutes, since they crisp as they cool. Spoon the hummus into a shallow bowl and swirl the top. Drizzle with 1 tsp olive oil, then add the pinch of paprika and the parsley. Serve with the chips.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 401kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 4g20%
Sodium 650mg28%
Potassium 330mg10%
Total Carbohydrate 43g15%
Dietary Fiber 8g32%
Sugars 2g
Protein 13g26%

Vitamin A 250 IU
Vitamin C 4 mg
Calcium 65 mg
Iron 4 mg
Vitamin E 2.4 mg
Vitamin K 12 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 90 mcg
Phosphorus 200 mg
Magnesium 55 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Cut every wedge to the same size so the whole batch finishes together.
Spread the wedges in a single layer, 24 per pan, so no pieces overlap.
Pull the chips at pale gold, since spelt darkens fast and the spices turn bitter.
Dip at the table, not in advance, so the chips stay crisp.

Keywords: spelt pitta chips, shawarma pitta chips, pitta chips with hummus, baked pitta chips, spelt snack

Equipment

2 sheet pans, 33 x 46 cm / 13 x 18 inch
Food processor, 6-cup / 1.4 L
Mixing bowl, 28 cm / 11-inch
Chef's knife and cutting board
Parchment paper
Measuring spoons

Tips

Split each pitta fully around the edge so the two rounds bake thin and crisp instead of puffing.
Toss the wedges with your hands, not a spoon, so oil and spice reach the edges evenly.
Swap the two pans between oven racks at the halfway point, since the upper rack browns faster in most ovens.
Blend the tahini and lemon juice first for a full minute before adding chickpeas, which gives a smoother hummus.
Cool the chips on the pan for 5 minutes before judging crispness, because they firm up as they cool.

Variations

Swap the shawarma rub for 2 tsp za'atar and 1 tsp sumac for a lighter, tangier chip.
Blend 2 tbsp drained roasted red pepper into the hummus for a sweeter dip with a soft orange color.
Use whole-grain spelt tortillas or flatbreads cut into wedges for a thinner chip, and check them a minute or two earlier.

Storage and Reheating

Spelt shawarma pitta chips keep in an airtight container at room temperature for 3 to 4 days. Let them cool fully before sealing, or trapped steam will soften them. Store the hummus separately in the fridge for 4 to 5 days.

If the chips soften, spread them on a sheet pan and bake at 160 C / 320 F for 3 to 4 minutes. Cool them for 2 minutes before serving. Serve the hummus cold or at room temperature after a quick stir.

Hummus freezes for up to 2 months. Thaw it in the fridge overnight, then stir in a teaspoon of water and a drizzle of oil. The chips don't need freezing, since they keep well in the pantry.

Serving Suggestions

Serve the chips warm or at room temperature, with the hummus in a shallow bowl in the center of the board. Dip at the table so the chips stay crisp.

Add cucumber sticks, cherry tomatoes, olives and pickled turnips for a simple mezze board. Garlic yogurt works well alongside if you eat dairy.

For a gathering, divide the chips between two bowls so the board never empties. Any broken pieces crumble well over a salad or a bowl of soup.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-shawarma-pitta-chips-with-hummus/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!