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Chipotle and Roasted Red Pepper Hummus with Homemade Pita Chips

Author: Diana Butterfield

Ingredients

For Hummus

  • 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

Instructions

For Hummus

  • 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