Video Instruction & Recipe

To learn how to make Roasted Pepper Hummus with Homemade Pita Chips, follow along with Ms. Anna with the video below!

Roasted Pepper Hummus with Homemade Pita Chips


  • Measuring cups
  • Measuring spoons
  • Cutting Board
  • Chef’s Knife
  • Pairing Knife
  • Colander
  • Small Bowl
  • Large Shallow Bowl
  • Fork or Small Whisk
  • Rubber spatula
  • Pastry Brush
  • Citrus Juicer
  • Can Opener
  • Food Processor
  • Baking Sheets
  • Oven
  • Oven mitts
  • Cooling rack
  • Small Cups or Boats for Serving
  • Serving Spoon
  • Large Ziploc Bag (optional)



  • 2 1/2 tbsp extra virgin olive oil
  • 1 1/2 tsp minced garlic 2-3 cloves
  • 2 pita breads each split in 1/2 lengthwise


  • 1/2 can chickpeas (15 oz), drained and rinsed
  • 1 1/4 cup roasted red bell peppers from a jar coarsely chopped
  • 1/2 clove garlic
  • 1/8 tsp salt
  • 1/4 cup tahini sesame paste
  • 1 tbsp water
  • 1 small lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp ground cumin
  • 1 pinch ground black pepper
  • 1/8 tsp sweet paprika
  • 1 whole red bell pepper cut in half, seeds removed (optional)



  • Preheat the oven to 300 degrees F
  • Combine the olive oil and garlic in a small bowl and whisk until combined
  • Brush the mixture evenly over the rough (inside portion) of each half of pita bread
  • Stack the pita rounds and cut into six wedges
  • Arrange the pita pieces evenly on 2 baking sheets and bake until golden brown and crispy, about 20 minutes
  • Remove from the oven and let cool before serving


  • In the bowl of a food processor, add the garlic clove and process until finely minced
  • Then place the chickpeas and red bell pepper into the food processor. Add the salt, tahini, water, lemon juice, about half of the olive oil, cumin, and pepper. Process until smooth, stopping to scrape down the sides as needed
  • Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary
  • Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the paprika
  • Serve at room temperature, with pita chips for dipping
  • Enjoy!


Take It Down A Notch – If you have a young Tiny Chef, skip baking the pita chips and buy a bag of baked pita chips instead. You can also slice the lemon and mince the garlic beforehand to eliminate the need for real knives. Kick It Up A Notch – If you have a more advanced Tiny Chef, they can roast their own red bell peppers. Simply purchase red bell peppers, slice them in half and remove the seeds. Rub the outside with olive oil and place on a baking sheet, cut-side down. Broil them (or put them in the oven at the highest setting closest to the heating element) for about 20 minutes until the skin is charred (blackened). This will not be an even char; some parts will be blacker than others. Remove from oven and place in a heavy Ziploc bag for 15 to 20 minutes. Remove them from the bag and the black skin should peel right off. Chop the rest and add to the recipe!


Calories: 79kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 57mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg