Description
A delightful treat that combines creamy, flavorful hummus with crispy, homemade pita chips, featuring the rich taste of roasted red peppers.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1 cup roasted red peppers, jarred or homemade
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 4 pieces of pita bread (for chips)
Instructions
- Preheat your oven to 375°F (190°C). Cut the pita bread into triangles or strips. Arrange them in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat evenly.
- Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the pita chips are golden brown and crispy. Keep an eye on them to prevent burning. Once done, remove from the oven and let them cool.
- In a food processor, combine the drained chickpeas, roasted red peppers, tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt. Blend until smooth and creamy. If the mixture is too thick, you can add a little water, one tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust the seasoning if necessary, adding more salt, lemon juice, or cumin according to your preference. Blend again to mix.
- Transfer the hummus to a serving bowl. Drizzle a little extra olive oil on top for a glossy finish and garnish with a sprinkle of paprika or chopped parsley if desired. Serve alongside the warm pita chips.
Notes
- Store leftover hummus in an airtight container in the refrigerator for up to a week.
- Keep pita chips in a separate container to maintain their crispiness.
- For a nut-free option, use sunflower seed butter instead of tahini.
- For gluten-free pita chips, use gluten-free pita bread or serve with fresh veggies instead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup hummus and 2 pita chips
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Roasted Red Pepper, Hummus, Pita Chips, Snack, Appetizer