Mediterranean · PANTRYHOP RECIPE
Roasted Red Pepper Hummus with Pita Chips
20 minutes · 6 servings · vegan
A common mezze-style dip with a straightforward oven-baked pita chip.
Ingredients
Check you have the quantities below.
- 2 cans (15 ounces each) canned chickpeas, drained and rinsed
- 1 cup roasted red peppers, drained
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 3 pita breads
Let’s make it
- Blend chickpeas, red peppers, tahini, lemon juice, garlic, olive oil, salt, and cumin until smooth. Add 1 to 3 tablespoons water if needed.
- Heat the oven to 200 C/400 F. Cut the pita breads into wedges and bake 6 to 8 minutes until crisp.
- Serve the hummus with the pita chips.
Keep the hummus mild and smooth for children, and serve extra cucumber sticks if you want a cooler side.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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