Spicy Roasted Red Pepper Hummus

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.

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?

Here’s the deets: this hummus is spicy and it’s incredible.

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

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

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.

The red peppers take about 30 minutes to roast.

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.

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.

I add a little olive oil into a measuring cup.

Add in the garlic powder, basil and black pepper.

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

With a pizza cutter cut each pita into 8 wedges.

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?

Then drain and rinse the garbanzo beans.

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

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

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

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

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.

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

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.

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

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

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.

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

Ways To Use Hummus:

• You can serve it as a dip with cut veggies or toasted pita or naan shards.
• Use it as a base for a 7-layer hummus dip.
• As a spread on sandwiches, burgers or in wraps.
• Add it to salads or grain bowls when you want a touch of creaminess.
• Mix into salad dressings.

Love Hummus? Click Here For More Hummus Recipes!

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Yield: 8 servings

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 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.

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

Author: Laurie McNamara

Course: Appetizer

Cuisine: American, Mediterranean

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