Prepare to embark on a culinary journey that will transform your appetizer game forever! This Roasted Red Pepper and Chilli Hummus isn't just another dip – it's a tantalizing explosion of flavors that will transport your taste buds straight to the vibrant streets of the Middle East. With a perfect balance of creamy chickpeas, smoky roasted peppers, and a subtle kick of chili, this recipe promises to be the star of any gathering, leaving your guests begging for more.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 roasted red pepper, peeled and chopped
- 1 clove garlic
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili flakes
- Salt to taste
- 4 pitta breads
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the pitta chips.
- In a food processor, combine the drained and rinsed chickpeas, chopped roasted red pepper, garlic clove, tahini, olive oil, ground cumin, red chili flakes, and a pinch of salt.
- Blend the mixture until smooth, scraping down the sides of the bowl as necessary. If the hummus is too thick, you can add a tablespoon of water or more olive oil to achieve your desired consistency.
- Taste the hummus and adjust the seasoning by adding more salt or chili flakes if desired. Once blended to your liking, transfer the hummus to a serving bowl and set aside.
- For the homemade pitta chips, cut each pitta bread into triangles. You can do this by cutting each pitta in half and then slicing each half into three or four wedges.
- Place the pitta triangles on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. Toss gently to coat the pitta evenly.
- Once the oven is preheated, bake the pitta chips for about 8-10 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
- Remove the pitta chips from the oven and let them cool slightly. They will continue to crisp up as they cool.
- Serve the roasted red pepper and chilli hummus in a bowl, garnished with a drizzle of olive oil and a sprinkle of red chili flakes if desired, alongside the warm homemade pitta chips.
Tips
- For the smoothest hummus possible, make sure to drain and rinse your chickpeas thoroughly, then pat them dry before blending.
- Don't rush the blending process – take your time to achieve that perfectly creamy texture. Scrape down the sides of the food processor multiple times during blending.
- The key to crispy pitta chips is even coating and careful watching. Spread them in a single layer and rotate the baking sheet halfway through cooking to ensure uniform browning.
- Fresh garlic is crucial for maximum flavor. If possible, use freshly peeled garlic cloves instead of pre-minced varieties.
- Feel free to adjust the heat level by increasing or decreasing the red chili flakes to suit your personal spice preference.
- For an extra flavor boost, try toasting your cumin seeds and grinding them fresh just before adding to the hummus.
- Store any leftover hummus in an airtight container in the refrigerator and consume within 3-4 days for maximum freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
