In this spicy roasted red pepper hummus, freshly roasted peppers are blended with chickpeas, garlic, lemon, tahini and a serrano chile for some kick!

It’s funny how food-bloggers think alike. Besides always thinking of food, I often see a lot of bloggers (myself included) post similar recipes or recipes using similar ingredients. It’s like we share the same brain or something. It’s weird.

6859426562_c49e03aee1_z

For example; this week Jessica posted this roasted red pepper savory snack bread (that would totally rock with this hummus slathered all over it) and Lauren posted this insanely delicious looking roasted red pepper pasta dish (that I WILL be making soon!)… both recipes are mouth-watering to the max and now I’m sharing with you a spicy twist on roasted red pepper hummus. Roasted red pepper overload? Or could it be roasted red pepper month and no body’s told me?

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Here’s the deets:  this hummus is spiiiiiicy… and it’s goooood.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Wash up two medium red bell peppers and a tiny Serrano chile and slap them on a foil lined baking sheet.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Pop them into a 425 degree oven to blister the skin. Turn the peppers every 5 minutes or so.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Because the Serrano is smaller it won’t take nearly as long to roast. So around 10 minutes is all it needs, then I pop mine in a little snack bag {or use a tiny bowl with some plastic wrap} and let it bathe in all that steam.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

The red peppers take about 30 minutes to roast.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Once they have a good blistered char on them, pop them into a bowl or paper bag or plastic bag and let those too bathe in the steam for about 15 minutes.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

I knew I wanted to make some form of pita chips, but I’ve always had issues with the corner breaking off in the dip/salsa because it was much thinner than the outside crust. Ya dig? Well if you can find pocket-less pita bread your prayers will have been answered. These are a uniform thickness, so when toasting them up in they stay thick and dip-able! Love these little breads! Now let’s jazz them up a tad.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

I add a little olive oil into a measuring cup.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Add in the garlic powder, basil and black pepper.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Stir and brush on both sides of the whole wheat pita bread, repeat.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

With a pizza cutter cut each pita into 8 wedges.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Working in batches, place on a sheet pan and bake in a 400 degree oven for 5-6 minutes, flip and repeat for 5 to six minutes more. If you are NOT using the pocket-less pitas then the bake time could change a bit. And I don’t want to be held responsible for you chard pita toast so watch them carefully mmm k?

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Then drain and rinse the garbanzo beans.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Next roughly chop up two cloves of garlic and add them along with the drained chick peas to a large food processor.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Then juice a lemon and add in 1/3 cup of lemon juice.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Next, measure a third cup of tahini and add that in as well.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Then turn that baby on and let the blades to all the work. Just be sure to put the top on first.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Now it should have been at least 20 minutes and the peppers should be cool enough to handle. Gently peel the charred skin from both peppers.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Next, make a slit down the pepper and remove all the seeds and the stem.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Then give them a rough chop. Do the same process with the Serrano chile. If you don’t want a super spicy hummus then just use half of the chile.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Next, throw the peppers in to the bowl and a teaspoon of kosher salt then turn.it.on.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

I usually walk away for a few just so it has time to get all smooth.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Wrap it up and let it the flavors mingle in the fridge or serve. Just be warned this is some spicy stuff and slightly addicting.

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

Don’t forget to serve this with this hummus with those crispy whole wheat basil pita toasts! The basil with the red pepper is freaking deeeelicious.

Enjoy! And if you give this Spicy Roasted Red Pepper Hummus recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Spicy Roasted Red Pepper Hummus l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Spicy Roasted Red Pepper Hummus with Whole Wheat Basil Pita Toasts
Yield: 8+

Spicy Roasted Red Pepper Hummus with Whole Wheat Basil Pita Toasts

In this spicy roasted red pepper hummus, freshly roasted peppers are blended with chickpeas, garlic, lemon, tahini and a serrano chile for some kick!

Ingredients

FOR THE HUMMUS:

  • 1 small serrano chile pepper, seeded
  • 1 (15 ounce) can chickpeas
  • 2 cloves of garlic, roughly chopped
  • 1/3 cup tahini
  • 1/3 cup fresh lemon juice (about 1 large lemon)
  • 2 medium roasted red bell peppers
  • 1 teaspoon kosher salt

FOR THE PITAS:

  • 5 Whole wheat pocketless pitas
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon black pepper

Instructions

FOR THE HUMMUS

  1. Preheat your oven to 425°.
  2. On a foil lined sheet pan place washed peppers and roast until charred and the skin is blistered. The Serrano chile should only take about 10 minutes and the bell peppers about 30. Rotate the peppers ever 5 minutes to evenly char. Remove the peppers and place in a paper bag or a bowl covered with plastic wrap and let the steam work on the skin making it easy to peel.
  3. Let the pepper sit for 15 minutes or until cool enough to peel. Remove the seeds of the peppers and chile and roughly chop. *for a less spicy hummus use half of the chile.
  4. Remove the seeds of the chile and roughly chop.
  5. In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice.
  6. Turn on the processor until the ingredients are combined and it resembles a thick paste. Add in the peppers, Serrano chile and the teaspoon of kosher salt. Blend until smooth.
  7. Cover and refrigerate until ready to use.

FOR THE PITAS:

  1. Preheat oven to 400°.
  2. Combine the oil with the garlic powder, basil and black pepper. Stir and brush both sides of the pitas generously. Cut each pita bread into 8 wedges.
  3. Working in batches, bake the pita wedges for 5-6 minutes, flip and bake for an additional 5-6 minutes or until lightly browned and crispy. Serve warm.
[this post contains affiliate links.]