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Roasted Red Pepper Hummus with Pita Bread

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Mediterranean
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
  • 2 medium red bell peppers, roasted and peeled
  • ¼ cup tahini
  • 3 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 2 tablespoons fresh lemon juice
  • 1–2 garlic cloves, minced
  • ¼ teaspoon ground cumin
  • Salt to taste
  • 2–4 tablespoons water (for desired consistency)
  • Optional garnish: smoked paprika, chopped parsley, or toasted pine nuts
  • For Serving:
  • 4–6 pieces pita bread, warmed
  • Optional: fresh vegetable sticks (carrots, cucumber, bell peppers)

Instructions
 

  • Step 1: Roast the Red Peppers : Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 20 minutes, turning occasionally, until the skin is charred and blistered. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
  • Step 2: Blend the Hummus : In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth, scraping sides as necessary. Gradually add olive oil and water until desired creamy consistency is reached.
  • Step 3: Serve and Garnish : Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle smoked paprika, parsley, or toasted pine nuts if desired. Serve with warm pita bread or vegetable sticks.