Hummus is one of those things I’ve historically bought, thinking it was probably too much effort to make at home – plus, you need lots of hard-to-find ingredients, right? WRONG. Making your own hummus is so easy, and super budget-friendly. This easy homemade hummus uses canned chickpeas, olive oil, some garlic and spices, a squeeze of lemon, and there you have it – creamy, healthy bliss.
I then top it with a balsamic tomato jam, which you will absolutely be eating with the spoon. The jam is great on bread, crackers, cheese boards, etc as well! For this recipe, I also made my own pita chips – they’re quick, easy, and you know exactly what goes in them. You can top them with garlic powder, Parmesan cheese, etc to change up the flavor profile and use them with all of your favorite dips and spreads!
Making this easy Homemade Hummus & Jam combo
1. Start with the hummus:
Drain and rinse your chickpeas, then take the extra minute to remove the skins—it makes a big difference in how creamy your hummus turns out! Add them to a blender or food processor with olive oil, lemon juice, garlic powder, and salt. Pulse a few times until the chickpeas start to break down.
Add ¼ cup water and blend until smooth, adding more water a little at a time until you hit your perfect creamy consistency. Taste and adjust seasoning if needed. Set aside while you make the toppings.
2. Make the balsamic tomato jam:
In a small saucepan, add cherry tomatoes, olive oil, garlic, balsamic vinegar, and brown sugar. Heat over medium-high for about 3–4 minutes, then reduce heat and simmer for ~20 minutes, until thickened and jammy. It should be glossy and spoonable. Remove from heat and let cool slightly.
3. Air fry your pita chips:
Cut pita rounds into triangles and lay them in a single layer on your air fryer tray. In a small bowl, mix olive oil with garlic powder, salt, and pepper, then brush onto the pita pieces. Air fry at 390°F for 7–8 minutes, until crispy and golden.
Tips & Swaps
No chickpeas? White beans work too!
Make it spicy: Add a pinch of cayenne or a little harissa to the hummus.
Short on time? Use store-bought hummus and just make the jam and chips.
Storage tip: Hummus and jam can be stored separately in airtight containers for up to 5 days in the fridge.
Easy Hummus with Balsamic Tomato Jam
Equipment
- Blender
- Bowl
- Small sauce pan
- Cutting Board
- Knife
- Air Fryer
Ingredients
- 2 cans chickpeas rinsed and skins removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh squeezed lemon juice
- 1/4 c water up to 1/2 cup depending on consistency desired
- 1 tsp garlic powder
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- half head of garlic roughly chopped (about 6 cloves)
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Pita bread rounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Drain and rinse chickpeas and remove skins
- Add chickpeas into blender with olive oil, spices, lemon and pulse until chickpeas as uniformly broken up
- Add 1/4 c water, blend until smooth. Add water if it’s too thick and adjust spice level to your liking. Set hummus aside.
- In a small saucepan, combine tomatoes, olive oil, garlic, vinegar, and brown sugar and heat on medium high heat for 3-4 minutes. Reduce to low heat and let it simmer for ~20 minutes, until it is thickened and reduced. Turn off heat and remove saucepan.
- To make your own pita chips, cut pita breads into 6-8 triangles (like you'd cut a pizza) and lay them out on your air fryer tray.
- Combine olive oil with salt, pepper, and garlic and brush chips with it.
- Air fry chips at 390 for 7-8 minutes, until crispy.
- Top hummus with cooled tomato jam, serve with pita chips, and ENJOY!
