Anatolian Roasted Red Pepper Hummus with Pita Chips
This Anatolian Roasted Red Pepper Hummus combines the smokiness of charred peppers with the creaminess of chickpeas, creating a dip that's both vibrant and satisfying. Paired with homemade pita chips, it's the perfect mezze to start any Mediterranean feast.
Equipment
- Baking sheet
- Food processor
- Measuring cups and spoons
- Garlic press (optional)
Ingredients
- 15 oz Chickpeas, canned drained and rinsed
- 2 large Red bell peppers roasted and peeled
- 1/4 cup Tahini
- 2 Garlic cloves minced
- 3 tbsp Fresh lemon juice
- 2 tbsp Extra virgin olive oil plus extra for drizzling
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- Sea salt to taste
- Ground black pepper to taste
- 4 rounds Whole wheat pita bread
- Olive oil spray for pita chips
- Sea salt for pita chips
Instructions
- Preheat your oven to 400°F (200°C). Cut the pita bread into triangles and lay them out on a baking sheet. Lightly spray with olive oil and sprinkle with sea salt. Bake in the oven for 8-10 minutes or until crispy and golden. Remove and let cool.
- While the pita chips are baking, place the roasted red peppers, chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, paprika, sea salt, and black pepper into a food processor.
- Process the mixture until smooth, stopping to scrape down the sides as necessary. If the hummus is too thick, add a tablespoon of water at a time until the desired consistency is reached.
- Taste and adjust the seasoning, adding more salt, lemon juice, or spices as needed.
- Transfer the hummus to a serving bowl, drizzle with a little extra virgin olive oil, and sprinkle with a pinch of paprika for garnish.
- Serve the hummus immediately with the pita chips, or cover and refrigerate until ready to serve.
Notes
For a smokier flavor, char the red peppers over an open flame before peeling.
The hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Adjust the thickness of the hummus to your liking by adding more or less water during blending.
You can substitute canned chickpeas with cooked chickpeas; use about 1 3/4 cups cooked chickpeas for this recipe.