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Spicy Roasted Red Pepper Hummus with Whole Wheat Basil Pita Toasts

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In this spicy roasted red pepper hummus, freshly roasted peppers are blended with chickpeas, garlic, lemon, tahini and a serrano chile for some kick!
Course Appetizer
Cuisine American, Mediterranean
Keyword garlic, roasted red peppers, tahini
Servings 8 servings
Calories 218
Author Laurie McNamara

Ingredients

FOR THE HUMMUS:

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

FOR THE PITAS:

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

Instructions

MAKE THE HUMMUS:

  • Preheat your oven to 425°.
  • 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.
  • 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.
  • Remove the seeds of the chile and roughly chop.
  • In the bowl of a large food processor; add the garbanzo beans, garlic, tahini and lemon juice.
  • 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.
  • Cover and refrigerate until ready to use.

MAKE THE PITAS:

  • Preheat oven to 400°.
  • 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.
  • 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.

Nutrition

Serving: 2tablespoons | Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 577mg | Potassium: 139mg | Fiber: 3g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg