Jalapeno Cheddar Hummus with Homemade Pita Chips

Originally I set out making this recipe with Monterey cheese. That is until I realized the brick in my fridge was a bit too moldy. But look there’s some white cheddar, that would be superb! Oh, nope moldy too. So I ended up using cheddar just like in the original recipe. So much for experimenting! Nothing wrong with the original though, very tasty with just the right about of spice.

However, I did try out making homemade pita chips out of some homemade pita bread. And they were really really good! And so easy to make! Definitely make some, even with store-bought pitas. They are perfect for this or any of your favorite dips.



6 whole wheat pitas

Olive oil

Garlic powder


  1. Preheat oven to 400 degrees.
  2. Split the pitas in half (like slicing open a bun) and brush each side with a little olive oil. Cut each round into 8 triangles and place on baking sheet in a single layer. Sprinkle with garlic powder and bake for 8-10 minutes or until golden.



2 14.5-oz cans chickpeas, drained and rinsed

1 jalapeno pepper, chopped and seeds removed

1/4 cup extra virgin olive oil

2 Tbsp warm water, to start

1 tsp salt

1 tsp ground cumin

1 cup freshly grated sharp cheddar cheese


  1. Combine the chickpeas, jalapeno pepper, olive oil, water, cumin and salt in a food processor. Process until smooth (adding more water if you desire to thin the hummus out a bit).
  2. Add the cheddar cheese and cumin and process again until everything is well combined.
  3. Serve with pita chips or your favorite dipper.

Source:  Pita chips are a Spiffy Cookie original. Hummus is from Eat, Live, Run.

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