This Hummus has to be one of my all time favorite and most requested recipes. When hummus first became more popular I tried it a few times and never really cared for it that much. I read a few recipes for Hummus and it seemed like it would be pretty easy to make a couple of substitutions and it could be something I really like. As you can see there’s only a hand full of ingredients. It’s easy and it’s delicious….and healthy too!
That giant jar of roasted red peppers above is from Costco. I go through a ton of peppers but you only need a few for this recipe so you don’t have to get a huge jar like that. The Tahini is usually found in the Asian food section of the grocery store. If you haven’t had Tahini, it is sesame paste, similar to peanut butter only made with sesame seeds instead of peanuts. When you open the jar there will be oil on the top as Tahini separates just like natural peanut butter does.
I also show a whole can of Chipotles in Adobo. These are smoked Jalapeno peppers in a red sauce and they are pretty hot so you don’t need much. The recipe calls for 1 tablespoon, but if I’m just making it for myself I’ll put two… I like it extra spicy. This is how I store them for future use… Pour the whole can out on a cutting board and chop up the entire contents. Take out the tablespoon that you need and put the rest in a snack size zip top bag and put it in the freezer. The next time you need some just take it out of the freezer and slice off a small chunk to use for your recipe. It’s great to put a little in with your salsa, tacos, chili….anything you want to add a little heat to.
Now it’s time to get the rest of your prep done. You need 2 tablespoons of lemon juice, about half a lemon. Below is the Citrus Press from Pampered Chef. That thing get’s a workout and my house on Margarita night!! Next drain and rinse one can of chick peas and zest or press one clove of garlic. Remove 2 roasted red peppers from the jar (3 if they are small) , measure 2 tablespoons of olive oil and 1/4 cup of Tahini.
Now comes the fun part…throw all of those ingredients into the food processor and let ‘er rip! I like my hummus very smooth so I’ll let the food processor run for about 2 minutes. The skins on the chickpeas are very tough and it takes a while for them to break down. That’s all there is to it. You can dig in right away, but I find it’s even better if you let it chill in the fridge for a few hours….or better yet, over night. I also like making my own pita chips, so keep reading if you’re into that…if not pick up yourself a bag of Stacy’s!!
I like Stacy’s as well, but I find that I eat half of the bag and by the time you get to the second half of the bag the chips are broken and so small you can use them to dip….they are mostly crumbs. So…I decided I was going to make my own chips. I start out with Tofuyan Smart Pockets and some Tajin. Tajin is a Mexican chili and lime flavored seasoning and it is delicious on all kinds of things…..especially fruit! All you do is open the pockets, cutting them in half and then stack and cut into about one inch squares.
Spray a sheet pan with olive oil spray or cooking spray then arrange the pita chips in a single layer on the pan. Spray the pita chips with a light coating of cooking spray and then sprinkle the chips all over with Tajin. I love this stuff so I use a lot, but you can use as much or as little as you like. Then bake them in a 350 degree oven for about 12 -15 minutes, until crisp.
Let them cool and serve with some Chipotle and Red Pepper Hummus. Store leftovers in a zip top baggie or air tight container. This is great to take to a party, to work for lunch, or to have any time as a healthy snack. I hope you enjoy as much as I do!
Chipotle and Roasted Red Pepper Hummus with Homemade Pita Chips
- 1 can chick peas
- 2 roasted red peppers (3 if small)
- 1 tbsp chipotles in adobo (2 tbsp if you like it spicy)
- 1/4 cup tahini
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp olive oil
- 1 clove garlic
For Pita Chips
- 1 package Tofuyan Smart Pockets
- Tajin Seasoning (to taste)
- olive oil spray
- Drain and rinse one can of chick peas and add to bowl of food processor
- Add 2 roasted red bell peppers (3, if peppers are small)
- Add remaining ingredients: lemon juice, chipotles in adobo, tahini, garlic and olive oil to the food processor
- Blend in food processor for 2 minutes, until completely smooth
- For best flavor, allow to chill in refrigerator for 2 or more hours before serving
For Pita Chips
- Preheat oven to 350 degrees
- Cut Pita Pockets open and slice into 1 inch squares
- Spray sheet pan with olive oil spray
- Arrange pita squares in a single layer on sheet pay
- Spray pita squares with a light coating of olive oil spray
- Sprinkle pita squares with Tahin to taste
- Bake at 350 degrees for 12 – 15 minutes, until crisp
- Allow to cool and serve with Chipotle and Red Pepper Hummus
Items I adore that I think you might love too!