Red Pepper Hummus with Crispy Pita Chips
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.
Frequently asked questions
＋ − Can I make this hummus without tahini?
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.
＋ − How do I make the hummus extra smooth?
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.
＋ − Can I freeze this hummus?
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.
＋ − What's the best way to reheat pita chips if they get stale?
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.
Red Pepper Hummus with Crispy Pita Chips
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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