Roasted Red Pepper Hummus with Pita Chips

Roasted Red Pepper Hummus with Pita Chips is a vibrant, creamy, and flavor-packed dip that combines the nutty richness of chickpeas with the smoky sweetness of roasted red peppers.

It’s silky smooth, visually stunning, and bursting with Mediterranean goodness. The homemade pita chips are perfectly crisp and lightly seasoned, complementing the luscious hummus in every bite.

Why I Love This Recipe

I love this recipe because it transforms simple, wholesome ingredients into something extraordinary. The roasted red peppers add a sweet, smoky depth that elevates traditional hummus into a crowd-pleasing appetizer.

The combination of creamy texture, tangy undertones, and the crunch of warm pita chips makes it absolutely irresistible.

Why It’s a Must-Try Dish

This dish is a must-try because it’s incredibly versatile — perfect for parties, healthy snacking, or even as a sandwich spread. It’s easy to prepare, budget-friendly, and stays fresh for days.

Plus, the colors and flavors make it a beautiful centerpiece for any gathering. Whether you’re hosting guests or meal prepping for the week, this hummus adds a gourmet touch with minimal effort.

Preparation & Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6 servings (as an appetizer)
• Calories: ~180 per serving

Cuisine & Course

• Cuisine: Mediterranean / Middle Eastern
• Course: Appetizer / Snack / Dip

Ingredients

For the Roasted Red Pepper Hummus:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large roasted red bell pepper (store-bought or homemade)
• 2 tbsp tahini (sesame paste)
• 2 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 clove garlic, minced
• ½ tsp ground cumin
• Salt to taste
• 2–3 tbsp cold water (for adjusting consistency)
• Paprika and olive oil for garnish

For Homemade Pita Chips:

• 4 pita breads (white or whole wheat)
• 2 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• Salt to taste

Simple Cooking Directions

1. Roast the Red Pepper:
   Roast a red bell pepper over an open flame or in the oven until the skin is charred. Peel and deseed it once cooled.
2. Blend the Hummus:
   Add chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, and salt into a food processor. Blend until smooth.
3. Adjust Consistency:
   Add cold water, one tablespoon at a time, until you reach a creamy consistency.
4. Prepare Pita Chips:
   Cut pitas into triangles, brush with olive oil, sprinkle seasonings, and bake until golden and crisp.
5. Serve & Garnish:
   Transfer hummus to a bowl, drizzle with olive oil, sprinkle with paprika, and serve with freshly baked pita chips.

Step-by-Step Preparation Method

Step 1: Roast the Red Peppers

• If using fresh peppers, preheat your oven to 220°C (425°F).
• Place whole red peppers on a baking sheet and roast for 20 minutes until blistered.
• Let them cool, peel the skins, and remove seeds.

Step 2: Blend the Hummus

• Add chickpeas, roasted pepper, tahini, olive oil, lemon juice, garlic, cumin, and salt into a food processor.
• Blend for 1–2 minutes until smooth.
• Add 2–3 tablespoons of cold water gradually for creaminess.

Step 3: Taste and Adjust

• Adjust salt, lemon, or garlic to your liking. Blend again briefly.

Step 4: Make the Pita Chips

• Cut pita bread into triangles.
• Toss them in olive oil, garlic powder, paprika, and salt.
• Arrange on a baking tray and bake at 190°C (375°F) for 8–10 minutes or until crispy.

Step 5: Serve

• Spoon hummus into a serving bowl, drizzle olive oil, and sprinkle paprika or sesame seeds.
• Serve warm pita chips on the side.

How to Serve

Serve the roasted red pepper hummus as:

• A dip with pita chips, vegetable sticks, or crackers
• A spread for wraps and sandwiches
• A side dish for grilled meats, kebabs, or falafel
• As part of a mezze platter with olives, tzatziki, and tabbouleh

Additional Recipe Tips

• Use ice-cold water for ultra-smooth hummus.
• Peel chickpeas for extra creaminess (optional but worth it).
• Adjust the amount of red pepper depending on your desired sweetness and smokiness.
• Drizzle with chili oil for an extra spicy kick.

Recipe Variations

1. Spicy Hummus – Add chili flakes or roasted jalapeño for heat.
2. Garlic Hummus – Roast an extra clove of garlic and blend it in.
3. Smoky Hummus – Add a dash of smoked paprika or chipotle powder.
4. Beetroot Hummus – Replace roasted peppers with roasted beetroot for a vibrant twist.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze for up to 3 months in a sealed container.
• Thawing: Defrost in the refrigerator overnight and stir before serving.
• Pita Chips: Store in an airtight jar for up to 1 week at room temperature.

Special Equipment Needed

• Food processor or blender
• Baking tray for pita chips
• Spatula
• Serving bowl

FAQ

Q1: Can I use jarred roasted peppers?
Yes! Jarred roasted red peppers save time and work just as well. Just drain them before use.

Q2: Can I make this without tahini?
Yes. You can substitute 1 tablespoon of Greek yogurt or peanut butter, though flavor will differ slightly.

Q3: How can I make it oil-free?
Simply skip olive oil and use a bit more cold water or aquafaba (chickpea water) for smoothness.

Q4: Can I use dried chickpeas instead of canned?
Absolutely. Soak and cook 1 cup dried chickpeas until soft before blending.

Conclusion

Roasted Red Pepper Hummus with Pita Chips is the perfect blend of creamy, smoky, and savory flavors that make healthy eating a joy. It’s visually stunning, incredibly versatile, and satisfying in every way. Whether for entertaining guests or enjoying a wholesome snack, this hummus never disappoints. Once you make it at home, you’ll never want store-bought again!