Roasted Red Pepper Hummus and Pita Chips


This post should be called “When Food Bloggers Match and Buy Sesame Tahini.”

Because that’s exactly what happened today, before hummus making went down. No, we did not plan to both wear blue button-up shirts with a white tank top underneath, tucked into shorts. I guess that’s just what happens when you start food blogging together.

We went to our quaint “supermarket” to buy some sesame tahini (in our matching outfits, yes), because that’s the only ingredient we didn’t have to make hummus. Pretty good, right? Almost a straight-out-of-your-pantry recipe, but not quite. Although it could have been, because two cans of tahini mysteriously appeared in Georgia’s kitchen. After spending almost $8 on a new can. Oops.

But back to cooking! We decided we’d share something savory with you, just in case you were starting to think we could only make dessert or other sugar-related things. Truth is, we are pretty well-rounded food bloggers!

To accompany the hummus, we also made some homemade pita chips. Semi-homemade, actually… Who has time/wants to bake pita in the summer? Really, packaged pita bread is fine. And it’s super-easy to make pita chips with it.
Just cut the pita into small triangles. The best way to do this is to cut the bread in thirds and then make triangles out of the slices. Feel free to eat the scraps of pita that don’t make the cut. No pun intended. Brush them with a little olive oil and sprinkle with salt. Arrange the slices on a parchment-lined cookie sheet and bake for 10-15 minutes in a 350 degree oven.
After they’re nice and crisp, try and resist eating until you’re done making hummus.

The hummus recipe is adapted from I found it a couple years ago and have used it ever since. Of course, now that we’re food blogging, we should probably be more creative with our recipes, so we made some changes to it. For now, we’re mostly adapting. But watch out world, I’m sure we’ll be making up some of our own recipes real soon.

Roasted Red Pepper Hummus (makes about 2 cups)
1 1/2 tablespoons pine nuts
1 large clove garlic
1/2 teaspoon salt
1 15.5 oz can chick peas, drained and rinsed
1/3 cup well-stirred sesame tahini
1 tablespoon fresh lemon juice, or to taste
1/4 cup olive oil
2-4 tablespoons water
2 tablespoons fresh parsley
1/4 cup roasted red pepper, chopped

  1. Spread pine nuts on a cookie sheet and toast in oven heated to 350 for 5-10 minutes, until lightly browned. Alternatively, heat in a skillet over moderate heat until lightly browned, tossing frequently. Set aside to cool.
  2. In a garlic press or on a cutting board, mince garlic and salt to a paste.
  3. In a food processor, combine chickpeas, garlic paste, tahini, lemon juice, 2 tablespoons of oil, and 2 tablespoons water. Scrape sides down until hummus is smooth. Add salt to taste and add more water if hummus is too thick. Transfer to a bowl.
  4. In a clean food processor (or, just use the dirty one-nobody will know!), pureé the remaining 2 tablespoons olive oil, parsley, and red pepper.
  5. Transfer hummus back to the food processor and combine with the red pepper-parsley oil. Divide hummus between several small dishes (they’re cuter–but feel free to use a large bowl) and sprinkle with toasted pine nuts. Serve with pita chips and vegetables.


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