This hummus is creamy and light, with a great silky texture. I top it with a sweet, tangy balsamic tomato jam, which perfectly cuts through the richness of the hummus. This is a perfect make-ahead appetizer or snack throughout the week!

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Hummus with balsamic tomato jam and pita chips

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 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!

 

Hummus with balsamic tomato jam and pita chips

Easy Hummus with Balsamic Tomato Jam

Jacklin Altman
This hummus is creamy and light, with a great silky texture. I top it with a sweet, tangy balsamic tomato jam, which perfectly cuts through the richness of the hummus. This is a perfect make-ahead appetizer or snack throughout the week!
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Prep Time 20 mins
Cook Time 30 mins
Course Appetizer
Cuisine Mediterranean, American
Servings 8
Calories 308 kcal

Equipment

  • Blender
  • Bowl
  • Small sauce pan
  • Cutting Board
  • Knife
  • Air Fryer

Ingredients
  

Hummus:
  • 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
Balsamic Tomato Jam:
  • 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
Air-Fried Pita Chips
  • 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!

Nutrition

Calories: 308kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 308mgPotassium: 454mgFiber: 9gSugar: 9gVitamin A: 318IUVitamin C: 16mgCalcium: 60mgIron: 4mg
Keyword gluten free, dairy free, vegetarian, vegan, hummus, balsamic, tomato, appetizer
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