Roasted Red Pepper Hummus with Toasted Pita Chips
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-6
Beautiful red peppers roasted to intense flavor and creamed into a wonderful chickpea hummus. Pair this spread with whole grain toasted pita chips baked in the oven for a wonderful appetizer or a meal in itself.
(adapted from Cooking Light magazine)
  • ⅓ cup tahini (sesame seed paste)
  • ¼ cup water
  • 2 fresh red bell peppers (or chopped bottled red peppers if short on time)
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoons salt
  • 1 garlic clove, minced
  • 1 (15½-ounce) can chickpeas, rinsed and drained
For Toasted Pita Chips
  • Package of storebought whole wheat pita bread
  • olive oil
  • parmesan cheese to sprinkle
  • salt
  • garlic salt
Roasting the red peppers:
  1. Cut the peppers and remove pith and seeds. Rinse and pat dry. Brush olive oil all over each pepper. Sprinkle with salt. Set the oven to 400?F and roast for about 25 minutes or until nice and caramelized. (Snippet's Notes: I don't remove the skin and think it tastes wonderful in the hummus)
To make the hummus:
  1. Place all ingredients in a food processor; process until smooth. Makes about 2 cups of hummus.
To make Pita Chips:
  1. Take out a pita bread round from store bought package.
  2. Cut it into triangles and separate sections. Brush each wedge with olive oil. Generously Sprinkle each one with garlic powder and parmesan cheese. Bake in the oven on 350?F for about 15 minutes or until toasted.
Recipe by Honest Cooking by Mercato Fabbrica at