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Crunchy Pita Chips with Roasted Red Pepper Hummus

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A quick and easy snack featuring crispy baked pita chips paired with creamy, smoky roasted red pepper hummus. Perfect for any occasion and made with simple pantry ingredients.

Ingredients

Scale
  • 4 large pita breads (whole wheat or white)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon garlic powder
  • 2 large red bell peppers (roasted and peeled)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Water or reserved chickpea liquid (aquafaba) for thinning, as needed

Instructions

  1. Preheat oven to 450°F. Place whole red bell peppers on a foil-lined baking sheet and roast for 25-30 minutes, turning every 8-10 minutes, until skin is charred and blistered.
  2. Transfer roasted peppers to a bowl and cover tightly with plastic wrap or a lid for 15 minutes to steam and loosen skin.
  3. Preheat oven to 375°F. Cut each pita bread into 8 wedges.
  4. In a large bowl, toss pita wedges with olive oil, sea salt, smoked paprika, and garlic powder until evenly coated.
  5. Spread pita wedges in a single layer on a parchment-lined baking sheet.
  6. Bake pita chips for 10-12 minutes, flipping halfway through, until golden brown and crisp. Let cool completely on a wire rack.
  7. Peel the steamed peppers, remove seeds and stems, and roughly chop the flesh.
  8. In a food processor, combine chickpeas, tahini, garlic, lemon juice, roasted peppers, olive oil, and cumin. Blend until smooth, scraping sides as needed.
  9. Add water or reserved chickpea liquid a tablespoon at a time to reach desired creamy consistency. Season with salt and pepper to taste.
  10. Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or fresh parsley if desired.
  11. Serve hummus immediately alongside the crunchy pita chips.

Notes

For crispier chips, after baking and cooling, reheat pita chips in the oven at 350°F for 2-3 minutes before serving. Use gluten-free pita or veggie chips for a gluten-free version. Roasting fresh peppers adds smoky depth, but jarred roasted peppers packed in olive oil can be used as a shortcut.

Nutrition

Keywords: pita chips, roasted red pepper hummus, healthy snack, easy snack, Mediterranean snack, vegan, gluten-free option

Find it online: https://novanosh.com/crunchy-pita-chips-with-roasted-red-pepper-hummus-recipe-easy-and-delicious-snack/