Creamiest Roasted Red Pepper Hummus with Pita Chips

Hey, hey! You didn’t think I’d give you a bread recipe without giving you something to use with it, did you? We’re gonna cut up that pita and brush it with herb infused extra virgin olive oil then bake it into the crisptiest pita bread chips to dip in the creamiest roasted red pepper hummus ever.

I didn’t forget about my goal to eat a more balanced diet (although I know the past few recipes may telll another story). I’ve actually been eating a lot of baked fish lately with tons of veggies and opt for fruits and low calorie dips like this hummus to keep me fueled throughout the day. The exercise part though? Wellllll…. I mean… I’ve managed to do it about once a week-ish, but I do think about it often, so that is a start, right?? I just need more motivation to get myself started. Once I do start working out, I usually don’t want to stop.

What do you like to do to motivate yourself to start working out? What is your favorite way to work out? Usually I do a quick pilates/yoga stretch, a 20 – 30 minute kickboxing DVD or two, then back to the same yoga/pilates stretch to cool down. Maybe I just need to change things up a bit. I downloaded Zombies, Run on my iPhone a while back so I could go out running in the warmer weather, but that won’t be for ages.

Until I start getting my keister in gear at least I know I have some delicious healthy snacks I know I can munch on guilt-free.

Creamiest Roasted Red Pepper Hummus with Pita Chips

 

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Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

 

Author: Amanda Powell

Ingredients

• 2 medium red peppers
• 2 cloves garlic
• 1 14 oz can low-sodium chickpeas
• ¼ cup tahini
• ¼ cup extra virgin olive oil
• ½ teaspoon cumin
• 1 teaspoon paprika
• 1 lemon
• salt & pepper to taste

Instructions

1. Preheat the oven to 500 degrees F and line a baking sheet with parchment paper.
2. Half, gut, wash, and dry the red peppers. Place them cut side down on the parchment paper along with the garlic cloves. Roast in the oven for about 30 minutes. The peppers should have a black, blistery skin. Place the red peppers in a sandwich bag and close for about 10 minutes. This will help you to peel off the skin. Peel the skin off the red peppers and garlic cloves.
3. Remove the skins from the chickpeas (it's tedious, but essential for the creamiest hummus) and rinse. Place all the ingredients in a food processor or blender and process for about 2 - 3 minutes on high.

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Pita Chips

 

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

Author: Amanda Powell

Ingredients

• 8 pitas
• ¼ cup extra virgin olive oil
• ½ teaspoon dried minced garlic and parsley
• ½ teaspoon powdered onion
• ½ teaspoon paprika
• salt and pepper to taste.

Instructions

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Cut each of the pitas into 12 pieces. Mix together the oil with the spices and allow it to sit for about 10 minutes.
3. Use a pastry brush to brush the seasoned oil on each side of the pita triangles, trying to get as much of the spices on the bread as possible.
4. Place the pitas in a single layer onto the baking sheet and bake for about 8 - 10 minutes.

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