Roasted Red Pepper Hummus with Pita Chips
Roasted Red Pepper Hummus with Pita Chips is a creamy, smoky dip that brings vibrant flavors to any gathering. This easy-to-make recipe combines the richness of tahini and chickpeas with sweet roasted red peppers, creating a delightful accompaniment for crunchy homemade pita chips. Whether you’re hosting friends or enjoying a cozy night in, this delicious dip will impress everyone and keep them coming back for more.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil (plus more for drizzling)
- Salt, to taste
- 2 large pita breads, cut into triangles
Instructions
- Preheat your oven to 375°F (190°C). Arrange pita triangles on a baking sheet lined with parchment paper.
- Drizzle olive oil over the pita and sprinkle lightly with salt. Toss to coat and bake for 10-12 minutes until golden and crispy.
- In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, and salt. Blend until smooth.
- With the processor running, gradually add olive oil until desired creaminess is achieved. Adjust seasoning as needed.
- Transfer hummus to a serving bowl, drizzle with olive oil, and serve alongside the baked pita chips.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg