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Red Pepper Hummus with Crispy Pita Chips
Vegan

Red Pepper Hummus with Crispy Pita Chips

Creamy roasted red pepper hummus paired with golden homemade pita chips for the perfect appetizer or snack.
Vegan

Red Pepper Hummus with Crispy Pita Chips

Creamy roasted red pepper hummus paired with golden homemade pita chips for the perfect appetizer or snack.

27 minutes

Prep Time

12 minutes

Cook Time

Easy

Level

Serves 6

Servings

27 minutes

Prep Time

12 minutes

Cook Time

Easy

Level

Serves 6

Servings

This vibrant red pepper hummus brings together the smoky sweetness of roasted peppers with the creamy richness of traditional hummus. Paired with crispy homemade pita chips, it’s an irresistible combination that’s perfect for entertaining or enjoying as a healthy snack. The beautiful coral color makes it as stunning as it is delicious, and you’ll be amazed at how much better homemade tastes than store-bought versions.

Ingredients

  • red bell peppers
    2
    large
  • chickpeas
    1
    can (15 oz)
  • tahini
    3
    tablespoons
  • garlic
    2
    cloves
  • lemon juice
    3
    tablespoons
  • olive oil
    2
    tablespoons
  • cumin
    1/2
    teaspoon
  • smoked paprika
    1/2
    teaspoon
  • salt and pepper
    to taste
  • pita breads
    4
    breads

Tips

  1. Add a pinch of cayenne pepper for a spicy kick, or substitute chipotle peppers for a different smoky flavor.

  2. Try using yellow or orange bell peppers for a different color and slightly sweeter taste.

  3. Make it extra creamy by adding 2 tablespoons of Greek yogurt along with the other ingredients.

  4. Serve with fresh vegetables like carrots, cucumbers, and cherry tomatoes instead of pita chips for a lighter option.

Storage

Store hummus in the refrigerator for up to 5 days in an airtight container. Pita chips can be stored at room temperature for up to 3 days in an airtight container. If chips lose their crispness, re-crisp them in a 350°F oven for 2-3 minutes.

Steps:

Roast the Red Peppers
Preheat your oven to 425°F (220°C). Place whole red peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.
Prepare the Pita Chips
Cut pita breads into triangular wedges and arrange on a baking sheet. Brush lightly with 1 tablespoon olive oil and sprinkle with salt. Bake for 10-12 minutes until golden brown and crispy. Set aside to cool.
Make the Hummus Base
In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, remaining tablespoon of olive oil, cumin, and smoked paprika. Process until smooth and creamy, about 2-3 minutes.
Add the Roasted Peppers
Add the roasted red peppers to the food processor with the hummus base. Process until well combined and smooth, scraping down sides as needed. Season with salt and pepper to taste.
Serve and Garnish
Transfer hummus to a serving bowl and create a shallow well in the center with the back of a spoon. Drizzle with olive oil and sprinkle with extra paprika if desired. Serve immediately with crispy pita chips.

Nutritions

  • Calories

    245 kcal

    Energy

    1025 kJ

    Protein

    8.5 g

    Fat

    9.2 g

    Carbohydrates

    35.8 g

    Fiber

    6.1 g

    Sugars

    5.2 g

    Salt

    0.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add a pinch of cayenne pepper for a spicy kick, or substitute chipotle peppers for a different smoky flavor.

  2. Try using yellow or orange bell peppers for a different color and slightly sweeter taste.

  3. Make it extra creamy by adding 2 tablespoons of Greek yogurt along with the other ingredients.

  4. Serve with fresh vegetables like carrots, cucumbers, and cherry tomatoes instead of pita chips for a lighter option.

FAQ

Yes, you can substitute tahini with an equal amount of natural peanut butter or cashew butter, though the flavor will be different. For a tahini-free version, simply omit it and add an extra tablespoon of olive oil.
For ultra-smooth hummus, peel the chickpeas by rubbing them with a kitchen towel after draining. This removes the skins and creates a silkier texture. Also, process for longer – up to 5 minutes – scraping down sides frequently.
Yes, hummus freezes well for up to 3 months. Thaw in the refrigerator overnight and stir well before serving. You may need to add a splash of water or olive oil to restore the creamy texture.
Place stale pita chips on a baking sheet and bake at 350°F for 2-3 minutes until crispy again. Let them cool completely before storing.