Red Pepper Hummus with Toasted Pita

This is the whole snack, dip and dippers, made from scratch in about the time it takes to preheat the oven. Sweet sauteed red peppers blend into the chickpeas for a hummus that’s a notch smokier and more interesting than the plain stuff, while crisp homemade pita chips mean you never have to reach for the store-bought bag.

Balance is everything in good hummus. Tahini brings nutty richness, lemon juice cuts through with brightness, cumin adds earthy warmth, and raw garlic gives it backbone. Blend it longer than you think, since a full whirl in the processor is what turns it silky-smooth instead of grainy.

For the chips, cut whole-wheat pita into triangles, mist them, dust with garlic salt, and bake just until golden and crackly. Keep an eye on them, since they go from crisp to burnt in a heartbeat. A shower of parsley over the finished bowl keeps it fresh and pretty.

Pro Tips

• Process the hummus a good while, scraping down the sides, for the creamiest texture; add a splash of water if it’s too thick.
• Watch the pita chips closely toward the end; they crisp and then scorch very quickly.
• For an even smoother dip, peel the red peppers or use jarred roasted peppers.

Variations

• Stir in a pinch of smoked paprika or a spoonful of harissa for more heat and smoke.
• Swap the pita for fresh vegetable sticks to keep it gluten-free.
• Drizzle the top with olive oil and a scatter of toasted pine nuts before serving.