Roast capsicum hummus with pita chips

  • 15 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Roast capsicum hummus with pita chips
  • 400 gram can chickpeas, rinsed
  • 150 gram bought char-grilled red capsicum
  • 1 tablespoon tahini
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • 8 round wholemeal pita bread
  • cooking oil spray
  • 1 teaspoon cajun spice mix
  • 1 tablespoon chopped coriander


Roast capsicum hummus with pita chips
  • 1
    Process chickpeas, capsicum, tahini, garlic, cumin and juice in a food processor until almost smooth. With the motor running, slowly add oil and process until combined. Season, Transfer hummus to a serving bowl. Cover with plastic food wrap. Chill until required.
  • 2
    Meanwhile, preheat oven to 200°C/180°C fan-forced. Spray both sides of pita bread with oil. Sprinkle with spice mix. Cut each pita into 8 wedges. Transfer to 2 baking trays in a single layer. Bake for 10 minutes or until golden and crisp. Cool on trays.
  • 3
    Sprinkle coriander over hummus. Serve hummus with pita chips.


Make ahead: Prepare pita chips a day ahead; store in an airtight container at room temperature. Make dip a day ahead. Cover, then refrigerate. Buy char-grilled capsicum at the deli counter or in jars from the condiment aisle of the supermarket. Tahini (sesame seed paste) is in the health food aisle. If unavailable, use smooth peanut butter. Flavour will vary.