Quick Smoky Red Pepper Hummus and Baked Pita Chips
Prep time: 
Cook time: 
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Yield: About 2 cups of hummus, or about 8 (1/4-cup) servings of hummus along with pita chips
Baked Pita Chips:
  • 2 large pita breads or 4 smaller pita breads, cut into about 1½-inch wedges or squares
  • 2 tablespoons olive oil
  • ¼ teaspoon coarse salt
  • ⅛ teaspoon black pepper
Quick Smoky Red Pepper Hummus:
  • 1 (16 oz/450 g) can chickpeas, rinsed and drained
  • 1 roasted red pepper (about ½ cup), drained (store-bought or homemade)
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika, plus a sprinkling more for garnish
  • ¼ teaspoon salt
  • 1 clove garlic, crushed
  • 1 tablespoon extra-virgin olive oil, for garnish
  1. For the pita chips, preheat oven to 400F. Toss together all pita chip ingredients, and arrange the bread in a single layer on two large baking sheets. Bake until the bread is golden on both sides, about 6 to 8 minutes, flipping the bread and rotating the baking sheets once halfway through.
  2. Make the hummus while the pita chips cook; to do so, combine all hummus ingredients except the olive oil in a food processor and puree until smooth. To serve, spread the hummus in a shallow dish, drizzle the oil on top, and sprinkle on a little more smoked paprika.
  3. Serve the hummus along with the pita chips for dipping.
Storage: The hummus can be refrigerated in a sealed container up to 1 week.

Serving Tip: In addition to pita chips, the hummus can also be served with fresh crudités or fresh pita bread.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/quick-smoky-red-pepper-hummus-baked-pita-chips/