Roasted Red Pepper Hummus Dip with Crispy Pita
Creamy hummus blended with roasted red peppers and garnished with sesame seeds, served with warm, crispy pita bread for an effortless appetizer. This mediterranean-inspired vegetarian (mediterranean) ready in about 30 minutes blends roasted and peeled red bell peppers, hummus, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, roasted and peeled red bell peppers
- 1/2 cup hummus
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 clove, minced garlic
- 4, cut into wedges pita bread
- 1/4 tsp paprika
- 1/4 tsp salt
Instructions
- Step 1: Preheat the oven to 400°F; place the roasted red bell peppers on a baking sheet, drizzle with 1 tsp olive oil, and sprinkle with 1/4 tsp paprika and 1/4 tsp salt.
- Step 2: Roast the peppers for 10 minutes until edges are charred, then let cool.
- Step 3: In a food processor, combine the roasted peppers, 1/2 cup hummus, 1 tbsp lemon juice, and 1 minced garlic clove; process until smooth, adding water if needed.
- Step 4: Spread the dip on a serving plate and serve with warm pita wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Red Pepper Hummus Dip with Crispy Pita take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Red Pepper Hummus Dip with Crispy Pita?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Red Pepper Hummus Dip with Crispy Pita?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Red Pepper Hummus Dip with Crispy Pita for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Red Pepper Hummus Dip with Crispy Pita?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Mediterranean come through in every bite.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
