This creamy, flavorful hummus blends tender chickpeas with sweet roasted red peppers, garlic, tahini, lemon, and spices to form a smooth, vibrant dip. Paired with crisp homemade pita chips, it makes for a beautiful appetizer or snack that pleases in both taste and texture.

Why You’ll Love This Recipe

You get bold, punchy flavors from roasted red pepper, garlic, lemon, and spices.
It’s made from simple pantry staples yet feels gourmet.
The homemade pita chips add a satisfying crunch and make this dip feel more special.
It’s perfect for entertaining, parties, or casual snacking.
It stores well and can be made ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Hummus

2 (15-oz) cans chickpeas, drained
¾ cup jarred roasted red peppers, drained and chopped
3 large garlic cloves
1½ teaspoons salt, plus more to taste
½ teaspoon crushed red pepper
½ cup tahini
½ cup water
4–6 tablespoons fresh lemon juice
4–6 tablespoons olive oil
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cumin
1 teaspoon fresh parsley, chopped
¼ teaspoon sweet paprika

For the Homemade Pita Chips

4 pita breads
Olive oil (for brushing)
(Optional) Garlic, seasonings, or other flavorings to brush on before baking

Directions

In the bowl of a food processor, combine the drained chickpeas and chopped roasted red peppers.
On a cutting board, mash the garlic cloves with about ¼ teaspoon salt using the side of a knife to form a paste. Add that paste to the food processor.
Add crushed red pepper, tahini, water, 4 tablespoons lemon juice, and 4 tablespoons olive oil. Process until smooth, pausing to scrape down the sides as needed.
Taste the hummus and adjust seasoning by adding more salt, lemon juice, or olive oil if needed. Transfer the hummus to a wide, shallow serving bowl.
Drizzle a little olive oil over the top of the hummus. Garnish with parsley and a sprinkle of paprika.
To make the pita chips, preheat your oven (a moderate temperature, e.g. ~150‑160 °C / ~300‑325 °F or as suited to your oven).
Brush or drizzle olive oil (and optional garlic or seasoning) onto pita breads, cut them into chip‑sized triangles, and arrange them on a baking sheet in one layer.
Bake until golden and crisp (monitor carefully). Remove from the oven and let cool before serving.
Serve the hummus at room temperature with the pita chips on the side for dipping.

Servings and timing

Yield: about 3 cups of hummus
Prep time: ~15 minutes
Cook / bake time (for the chips): ~20 minutes (or until chips are crisp)
Total time: approximately 35 minutes

Variations

Roast your own red peppers instead of using jarred for a fresher flavor.
Add roasted garlic rather than raw garlic for a mellower, deeper garlic flavor.
Spice it up further with extra cayenne or a pinch of smoked paprika.
Use flavored pita chips (e.g. za’atar, chili, or herb) for variation.
Replace part of the chickpeas with cooked white beans for a slightly different texture.
Garnish with toasted pine nuts or sesame seeds for extra texture.

Storage/Reheating

Storage: Store leftover hummus in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Serve it cold or bring to room temperature. No reheating is needed.
Pita chips: Store leftover chips in a sealed container to maintain crispness. If they soften, you can briefly re-crisp them in a low oven.

FAQs

What gives the hummus its red color?

The roasted red peppers blended into the hummus lend both the red hue and a sweet, smoky note.

Can I use fresh red peppers instead of jarred?

Yes, you can roast fresh red peppers until charred, peel off skins, and then use them in place of jarred ones.

Can I omit the garlic?

You can, but garlic is a key flavor component. If you omit it, the dip will be milder. Consider replacing with roasted garlic or another aromatics.

Is tahini necessary?

Tahini gives the hummus its creamy, nutty base. You can reduce it slightly, but omitting it entirely changes the texture and flavor significantly.

Can I make this nut-free?

Tahini is made from sesame seeds (a seed not a nut). If sesame is an issue, you could try using sunflower seed butter, though flavor and texture will shift.

How can I make the dip spicier?

Increase the crushed red pepper, cayenne, or add a pinch of chili powder or smoked chipotle for heat.

Can I freeze leftover hummus?

You can freeze hummus, but texture might change slightly upon thawing. Stir well after thawing.

How thick or thin should the hummus be?

It should be thick enough to hold shape but smooth and slightly soft. If too thick, add a bit more water or olive oil; if too thin, add more chickpeas or tahini.

Are there alternative dippers besides pita chips?

Yes — raw vegetables (carrots, celery, bell peppers), crackers, breadsticks, or tortilla chips all work well.

Can I prepare this in advance for a gathering?

Yes — the hummus can be made ahead and refrigerated; make the pita chips shortly before serving so they stay crisp.

Conclusion

Roasted Red‑Pepper Hummus with Homemade Pita Chips combines creamy, rich, earthy flavors with crunchy, crisp chips for the perfect contrast. It’s simple yet elegant, customizable, and ideal for entertaining or enjoying at home. Try making it ahead and letting the flavors meld — the result is a dip you’ll reach for time and again.