Description
Roasted red peppers are blended into a creamy hummus, paired perfectly with homemade toasted pita chips for a delightful appetizer or light meal.
Ingredients
Units
Scale
- 1/3 cup tahini (sesame seed paste)
- 1/4 cup water
- 2 fresh red bell peppers (or chopped bottled red peppers if short on time)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 4 whole grain pita breads
Instructions
- Preheat your oven to 400°F (200°C). Cut the red bell peppers in half, remove the pith and seeds, rinse, and pat dry. Brush olive oil all over each pepper and sprinkle with salt. Place them on a baking sheet and roast for about 25 minutes or until the skins are blistered and charred.
- Once roasted, remove the peppers from the oven and let them cool. Peel off the skins and chop the peppers.
- In a food processor, combine the roasted red peppers, tahini, water, lemon juice, and 1/2 teaspoon salt. Blend until smooth and creamy. Adjust seasoning to taste.
- For the pita chips, preheat the oven to 375°F (190°C). Cut the pita breads into triangles and arrange them on a baking sheet. Brush with olive oil and sprinkle with salt, garlic powder, and Parmesan cheese.
- Bake the pita chips for 10-12 minutes or until golden brown and crispy. Let them cool before serving.
- Serve the roasted red pepper hummus with the toasted pita chips.
Notes
Store the hummus in an airtight container in the refrigerator for up to a week. The pita chips can be stored in a sealed bag or container for a few days. If short on time, use bottled roasted red peppers. For a spicier version, add a pinch of cayenne pepper to the hummus.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup hummus with chips
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 9
- Carbohydrates: 15
- Fiber: 3
- Protein: 4
- Cholesterol: 5