Best Red Pepper Hummus With Pita Chips Recipes

RED PEPPER HUMMUS WITH PITA CHIPS

Red Pepper Hummus with Pita Chips image

A healthier choice for a snack, and it's ready for dipping in 10 minutes!

Provided by By Betty Crocker Kitchens

Categories Snack

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 can (19 oz) Progresso™ chickpeas, drained, rinsed
1 tablespoon lemon juice
1 tablespoon olive or vegetable oil
2 cloves garlic, chopped
1/3 cup drained roasted red bell peppers (from a jar)
Chopped fresh parsley
Pita chips, as desired

Steps:

In food processor, place chickpeas, lemon juice, oil and garlic. Cover; process 1 to 2 minutes or until smooth. Add roasted peppers; process 30 to 60 seconds or until peppers are finely chopped. Place in serving bowl; cover and refrigerate until ready to serve.
Serve with pita chips.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Hummus), Sodium 50 mg, Sugar 0 g, TransFat 0 g

EASY RED PEPPER HUMMUS

Easy Red Pepper Hummus image

Red Pepper Hummus that has been a favorite of all my friends. Easy to make! Serve with chips, pita chips, veggies, or whatever.

Provided by kfordham281

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/2 inch pieces
1 tablespoon tahini
1 fresh lime, juiced
1 ½ tablespoons water
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder

Steps:

In a food processor or blender, mix the garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, black pepper, and garlic powder. Blend until smooth.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 15.1 g, Fat 3.4 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 318.1 mg, Sugar 0.8 g

RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES

Red Pepper Hummus with Toasted Pita Triangles image

Provided by Robin Miller : Food Network

Categories appetizer

Time 18m

Yield about 4 to 6 servings

Number Of Ingredients 11

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Steps:

Preheat oven to 400 degrees F.
Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
Serve hummus with toasted pita triangles arranged alongside.