One of my favorite snacks is hummus with pita chips. It’s definitaly easy to pick-up from the grocery store, but after seeing a few recipes on Pinterest I thought I would try to make it fresh. After figuring out what Tahini was, 🙂 I realized the recipe is pretty straight forward, and definitly tastes fresher than the what you would buy.
It’s funny, a few years ago I never really liked to cook or try new recipes. I never thought I was very good. But, enter Pinterest and there are so many “Easy” recipes out there that I started trying new things. I have to say, I was (and still am) a novice with most things, but I am pleasantly surprised that if you find the right recipes that you think you can handle the ingredient list and instructions, it’s really not so bad! If you are like I was, don’t get discourged. Keep trying, and start with recipes with shorter prep times, fewer ingredients and steps. Once you think you have a handle on that, then gradualy start experimenting with more challenging recipes. Before long you will feel more confident!
For this recipe, you will use canned garbanzo beans (chick peas). Some recipes just have you drain the beans and use them as is. I read in one recipe that you should take the time to peel the membranes off of each bean in order to create a smoother texture. Yes, it is a little tedious, but the creamy smooth testure in the end will make a huge difference! It’s worth the extra time, so grab a bowl and plate and sit in front of your TV and have at it! The process is really very easy, you just grab a bean and pinch it until the clear mebrane slides off. (see below)
Roasted Red Pepper Hummus
Yield: About 4 – 5 servings
- 1 1/2 medium red bell peppers
- 1 (15 oz) can chick peas, drained, rinsed and peeled. Reserve 1/4 cup of the liquid aside
- 3 Tbsp fresh lemon juice
- 3 Tbsp tahini
- 2 cloves garlic, minced
- 1/2 tsp salt, or more to taste
- 1/4 tsp cumin
- 2 Tbsp olive oil
- Parsley and diced red pepper, for garnish (optional)
- Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 – 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 – inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
- To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp of your reserved chick pea liquid to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp of liquid).
- Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
- Recipe Source: Cooking Classy
Lemon Garlic Pita Chips
- 4 pitas (or pita pockets – homemade is OK)
- 3 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper
- sea salt
- Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt. Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.
- Recipe Source: Sally’s Baking Addiction
*TIP- keep an eye on your pita chips after about 6 miunutes in the oven. If you want a softer, breadlike pita take them put a little earlier. The longer they bake the crispier the crunch!