Everyone loves hummus and this time I made it with smoked red peppers! This roasted red pepper hummus is an irresistible treat and is best eaten with my homemade pita chips! It could easily win the “Munchies of the Year” award !
Need a party snack that will make everyone go bananas, yet be simple enough to not make you crazy?! You’ve come to right place. My homemade hummus is perfectly flavored with sweet and smokey red bell pepper and is accompanied with my homemade pita chips that have the best crunch you’ve ever witnessed! I swear that’s true. These pita chips are unbelievably crunchy and after you eat these you would never wanna eat or buy market bought ones.
I’ve made hummus before and it turned out amazingly good (If you’re not a big fan of bell peppers check out my classic hummus recipe here) but I had never made pita chips at home before this. I was compelled to make them at home because I don’t like to eat those market bought ones for the simple reason that they’re all broken. I open the packet and I see powder all over with a few whole pita chips and it breaks my heart to eat those. So I decided to bake my own and I’m never going back. They’re so simple to make and take 10 minutes. You could make your hummus while they’re baking so its all coordinated pretty nicely!
Hummus is a healthy snack (read about its health benefits on google, I will not bore you with details but its really good for you) plus the pita chips are baked not fried so you could eat it all up with no guilt later, how cool is that? 😀 Its super quick too except the pepper roasting part which will take about 20 minutes but you could easily use canned roasted pepper to cut down the time. Other than that it’ll pretty much take 10 minutes including the baking time for your pita chips. The pita chips that you see in the pictures have been baked for 10 minutes but I feel like that’s too much and my chips turned out browner than I would’ve like them to be so I suggest you to not go beyond 5 minutes without checking them first. At 5 minutes my chips were light brown and they looked great. You could bake an additional 1-2 minutes for extra browning but never 10. Its really simple to put together, I’ll get on with the recipe so you can start making it!
RECIPE: Roasted Red Pepper Hummus with Homemade Pita Chips
Serves: 3-4 Total Time: 30-35 mins
For the Red Pepper Hummus
For roasting the bell pepper
- Red Bell Pepper, 1 Large
- Olive Oil, 3 tablespoons (for roasting bell pepper)
- Salt and pepper, to taste
For the dip
- Boiled Chickpeas, 1 Cup (You can use canned)
- Yogurt, 1-2 tablespoons
- Garlic Cloves, 3
- Lemon Juice, 1 tablespoon
- Fresh Coriander, Chopped, 1/4 cup
- Olive Oil, 2 tablespoons (for the hummus)
- Water, 1/8 cup
- Salt and red chilli powder, to taste
For the Pita Chips
- Pita Breads, 3
- Olive Oil, 2 tablespoons
- Fresh garlic, chopped, 1 teaspoon
- Cumin Powder, 1/2 teaspoon
- Ground Pepper, salt and Red Chili Powder, to taste
Slice the bell pepper in 2 halves, place them on a baking tray (skin side up) and Drizzle about 3-4 tablespoons of olive oil over it, sprinkle salt and pepper and roast (or broil; only top grill on) at 180 degrees Celsius for 20 minutes.
Start preparing your pita chips while the bell pepper is roasting. Using a pizza cutter cut the pita bread into 8 equal triangles. Line them on a baking tray. In a bowl, mix together olive oil, garlic, salt and pepper as mentioned under “for the pita chips” and brush this mixture on top of the sliced pita breads. Keep aside.
Once your peppers are done, take them out and bake the pita chips for 5-7 minutes (keep an eye on them, they brown very quickly). You normally would need to preheat the oven at 180 degrees Celsius for at least 5 minutes but since the oven is already hot from roasting the peppers you can just pop these in.
Peel the skin of the bell pepper carefully and add it along with other remaining ingredients under ” for the dip” and blend them all in a food processor for a few minutes or until it resembles a fine paste. Taste to see if it needs anything.
Serve cold with pita chips on the side!
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Also check out my classic Hummus recipe…
Easy Homemade Hummus
Some more dips….
Summery Mango Salsa
Homemade Guacamole (The best)
Gorgeous hummus and I love the crisp pitas. Good job!
Thank you Namrata!
chef mimi says
I love that you included roasted red bell peppers and fresh cilantro in the hummus! I’m sure it’s delicious! And those pitas are beautiful. Great post!
Hi Chef Mimi, Thank you so much! I loved the peppers in the hummus, and the cilantro gave it a very refreshing taste! Totally love this recipe. The chips were so crunchy.. Loved them too.. I wish I took them out a little earlier.. A little more brown than I would’ve liked them but tasty nonetheless! Thank you again!
Sadia Mohamed says
Oooh luv the red pepper twist to the hummus. Im sure it would taste yumm. 🙂
Thank you Sadia ! Yes.. It tasted amazing.. Loved it better than the regular hummus!
Life On My Plate says
Lovely pictures 🙂
Thank you so much Upasna! 🙂
wow ur recipe is awesome please can you let everyone know about this [lpease http://jemaura.wordpress.com/2014/05/13/lets-do-a-ask-jemaura/ and do leave a questions xxxxxxx
Hi! I’d love to do that. But how would I do it?
aww hey just go onto the post and leave a question… (ul probz be the only one) and next time you blog ur awesome blog posts may you please include the link so other people know to ask…. i think it would be great for people to get to know me and laura a bit more… you should do one too, just ask everyone to send questions and then gather the questions , answer them and write it up in a blog posts with who asked and what they asked :))))) xxxxxx
Patty Nguyen says
Ooh, I’m a big fan of roasted pepper hummus. Your pita chips look great, Radhika!
Thank You Patty! I love roasted pepper too.. and the chips were amazing! Thank you !
Heyy hiiee loved this recipe trying it right now 😀
I had one doubt … I live in hostel and have no oven to roast 🙁 can i roast on a pan or something ? And would i get the same taste and flavour .. And how should it be done
Please help !
You can try roasting the pepper directly over low flame if you have access to it. Keep turning the pepper and take it off the heat once you feel it’s turning a little dark, peel the skin and use the inside flesh as directed. Please be very careful with this process and trust your instincts. I have done this to brinjal but never to peppers but I don’t see why it shouldn’t work. Let me know how it turned out!