Roasted Red Pepper Hummus with Curried Pita Chips

The other night I had my sister and her family over for dinner and after a long day at work, I needed a quick appetizer to ease the hunger pains while I prepared dinner.  I knew this hummus would be perfect!  It’s high in fiber and protien and lower in fat and calories than traditional hummus because it’s missing the tahini paste.  Plus, it gets an extra boost of flavor because of the red pepper and the lemon zest.  The pita chips are great and also guilt free because they are baked and we control the amount of salt on them.  These recipes make enough for a crowd, or enough for few people to munch on all week long!


Roasted Red Pepper Hummus

  • 2 cans garbonzo beans, drained and rinsed
  • 3 whole roasted red bell peppers, drained if using jarred  (I use melissa’s brand and the whole jar is perfect)
  • 2 cloves garlic, fresh, whole
  • 1 Tbsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh sqeezed lemon juice

Place all ingredients in a food processor and blend until smooth.  Serves 12.

Curried Pita Chips

  • 6 whole pitas, split and cut into pizza style wedges
  • non stick cooking spray
  • 1 Tbsp curry powder
  • 2 tsp kosher salt

Preheat oven to 400 degrees.  Place pita wedges on 2 baking sheets, being sure not to overlap.  Spray with cooking spray and sprinkle with curry powder and kosher salt.  Bake for 9 minutes or until desired crispness.  Serves 12.

2 thoughts on “Roasted Red Pepper Hummus with Curried Pita Chips”

  1. Kirsten Jabs, my daughter who works at the Waterford, brought the roasted red pepper hummus to our house over the wknd. Fabulous! Thanks for sharing the recipe

    Karla Jabs

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