The Easy Way to Make Roasted Red Pepper Hummus with Soft Homemade Pita
Charred pita bread and Hummus
Fresh pita bread, served with roasted bell pepper and garlic hummus, and herbed olive oil
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Rolling Pin
- Skillet
- Baking sheet
- Blender or Food Processor
- Knife
- Cutting board
- Stand Mixer Optional
Ingredients
House-Made Pita Bread
- 3 cups bread flour
- 1 instant yeast – 2 1/4 tsp
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup warm water
- 1½ tbsp olive oil
Roasted Bell Pepper and Garlic Hummus
- 2 cans chickpeas 15 oz each, drained
- 2 large red bell peppers
- 1 small head of garlic
- ⅓ cup tahini
- ¼ cup olive oil
- Juice of 1½ lemons
- 1 tbsp kosher salt to taste
- ½ tsp smoked paprika optional
- Water As Needed
Herbed Olive Oil
- 3 cups olive oil
- 1 cup chopped fresh herbs (parsley, oregano, rosemary, thyme) Or, 1/2 cup dried herbs
- 1 tablespoon salt
- 1/2 teaspoon red chili flakes
- 4 garlic cloves minced
Instructions
Pita Bread
- Mix bread ingredients in a stand mixer until the window stage is reached, about 8 minutes.
- Place in oiled bowl, and cover with plastic wrap or a damp towel
- Rest in a warm spot until doubled in size, 45 minutes – 1 hour
Divide & Rest
- Punch down dough and divide into 6-8 equal pieces.
- Roll each piece into a ball, cover with a towel, and rest 15 minutes
Shape
- Roll each ball into a 6–7 inch round, about ¼ inch thick.
- Keep covered so they don’t dry out.
Cook the Pita
- Heat a cast-iron skillet over medium-high until very hot.
- Place one pita in the dry pan.
- Cook on one side until bubbles form, flip, and cook another 30–45 seconds.
- Remove and wrap in a clean towel to keep soft.
- Repeat for the rest of the dough
Roasted Pepper and Garlic Hummus
- Heat oven to 425°F / 220°C.
- Cut the garlic bulb in half, drizzle oil on top, and wrap in foil.
- Place whole bell peppers on a baking sheet and roast 20–25 minutes, turning once, until the peppers are blistered and charred, and the garlic is soft.
- Transfer peppers to a covered bowl for 10 minutes, then peel and remove seeds.
- Squeeze the garlic out of the bulb; it should be soft and buttery.
Blending
- In a food processor, add chickpeas, roasted peppers, garlic cloves, tahini, lemon juice, paprika, and salt.
- Blend until smooth, streaming in olive oil.
- Add cold water a tablespoon at a time until creamy and light.
- Taste and adjust seasoning.
Herbed Olive Oil
- Heat oil in a small saucepan.
- Add in the fresh or dry herbs, chili flakes, and garlic.
- Rest for one hour, then strain.
- Store in the fridge until needed.
To Serve
- Spoon hummus into a shallow bowl.
- Swirl the top with the back of a spoon.
- Drizzle generously with herbed olive oil.
- Serve grilled pita on the side.
Optional Enhancements:
- Finish with toasted pine nuts or sesame seeds.
- Serve with fresh cut vegetables like broccoli florets, bell pepper strips, carrots, or cucumber slices.
Notes
- To save time, use store-bought pita bread.
- To enhance the dish, grill the pita bread before serving.
- Keep the herbed oil in the fridge, and use it within 2 weeks.
- The hummus makes a great addition to sandwiches.
- The calorie count is an estimation based on pita size, hummus serving, and how much oil is used.