Hibiscus Hummus with Baked Pita Chips

This Hibiscus Hummus has a classic hummus taste with subtle tangy hibiscus flavor and a pink hue.  The additional flowers on top add a nice pop of color as well.

Hibiscus Hummus About a month ago, our friend Beto reserved a campsite for 2 nights at the campground that is right next to where we live.  I was so excited because no one has stayed there ever since we have lived here.   They showed up this past Wednesday afternoon along with Jill’s long time friend Maili.  After they had set up the tents and pulled out all the cooking supplies, our friends Erin, Leif and Taj showed up for a potluck BBQ.  We sat around the picnic table chatting while sipping on wine and watching Jill the master griller at work.  She cooked up a huge BBQ feast.

Maili had brought a whole lot of homemade sushi and a clam dip.  Erin brought a salad, chips and guacamole and I brought this hummus with baked pita chips.  Everyone also brought wine, of course.  It’s pretty cool when all your friends are really good cooks because the spread is always abundant and delicious. As always, there was a lot of great conversations and laughter.

The next day, our friend Jean showed up around lunchtime and Leif and Taj returned for round two.  The kids had the best time playing together.  It was another fun day of beach, food, wine and great conversation.

Hibiscus Hummus I enjoyed this hummus with my hibiscus tea and a glass of Sauvignon Blanc.  It’s also great with a nice Rose.

Hibiscus Hummus Thanks for stopping by CaliZona! To see what’s going on, you can follow me on  InstagramFacebookPinterest, TwitterBloglovin‘ or subscribe by e-mail to get the latest recipes.

Hibiscus Hummus Recipe:
Approx. 2 1/2 Cups
  • 1 Cup Dried (2 Cups Cooked) Garbanzo Beans – soaked – cooked
  • 1 Cup Filtered Water
  • 1/2 Cup Dried Hibiscus Flowers
  • 1 Large Garlic
  • 1/2 Cup Tahini
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Lemon
  • 1 1/2 Teaspoon Salt
Pita Chips
  • 8 Pita – cut into 6 to 12 wedges for each pita
  • Drizzle of Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt – or to taste
Preparing garbanzo beans
You can cook the garbanzo beans two different ways: one is a quick way, the other is by soaking the beans overnight which is better for your digestion.  This is how I prepare them, plus if you are going to make falafels, this is the way to go.

Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion.  Soak overnight for at least 12 hours then drain and rinse.

Quick method
Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.

Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.  Follow cooking the beans instructions below.

Cooking the beans

If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem”  and remove the skins from the garbanzo beans.

Just add soaked chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat.  Stirring constantly for about 2 – 3 minutes.  Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.  Skim off the foam and skins that float to the surface.  They should be very fairly tender pressing between your fingers but not too mushy.
(I have also removed the skins one by one by squeezing them between my fingers. Without the baking soda.)

Put the beans back in the pot and cover with several inches of filtered water.

Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer.   They should be very fairly tender pressing between your fingers but not too mushy.  Pinch each bean to remove skins if desired.
Put the hibiscus flowers and water in a small saucepan and bring to a boil then remove from heat.  Let sit until it has cooled.
Strain the flowers and set the water aside.  Add the flowers and garlic to a food processor and mince as best you can.
Add all the remaining ingredients and puree until smooth.  Scrape the sides at least once.
Optional – If you want to garnish with extra flowers you can repeat the hibiscus/water recipe.  It looks pretty but it does change the texture.
Baked Pita Chips
Turn down the oven to 350 degrees

Cut each pita into 8 triangles and place on one side of a parchment lined baking sheet.  Drizzle with olive oil and salt and gently toss.  Bake for 11 – 12 minutes or until crispy.

Hibiscus Hummus Health benefits:

Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value.  Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders.  Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body.  If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body.  They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.

Hibiscus Flowers is a simple way to increase your antioxidant intake due to the high vitamin C content.  The antioxidant properties can help reverse the inflammatory process in your body and has the ability to lower high blood pressure.  It protects against chronic disease, rheumatoid arthritis, diabetes, and cancer.  It helps lower “bad” LDL cholesterol from the body, therefore it helps protect against heart disease and blood vessels from damage.



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