A fresh take on hummus – bold, simple, and plant-based. This Red Pepper and Tomato Hummus with Pita Sticks is all about fresh flavour and vibrant colour. Roasted red peppers and tomatoes bring a subtle smokiness to the creamy chickpea base, while cumin and garlic add depth. Served with crisp, golden pita sticks and finished with black olives, it’s a quick and satisfying recipe that works just as well for a casual snack as it does for a small gathering.
Ingredients
- 2 red peppers
- 2 tomatoes
- 400 g tinned chickpeas
- 2 garlic cloves
- 3 tbsp tahini
- 1 tsp ground cumin
- Salt
- 2 tbsp olive oil
- 3 pita breads
- 1 egg yolk
- Poppy seeds for sprinkling
- Chilli flakes for sprinkling
- Black olives for garnishing
Instructions
- Preheat the grill. Wash and quarter the peppers, remove the seeds and place skin-side up on a baking tray. Wash and quarter the tomatoes and add to the tray. Heat under the grill until the pepper skin turns black. Remove the skin and purée the pepper flesh with the tomatoes.
- Drain the chickpeas well and add to the pepper mixture in the blender. Peel and roughly chop the garlic and add. Add the tahini, cumin and some salt. Add the olive oil and blend, but not too finely.
- Cut the pita breads into strips and spread on a baking tray. Mix the egg yolk with 2-3 tbsp water and brush onto the bread strips. Sprinkle with the poppy seeds and chilli flakes and toast under the grill until golden-brown on both sides.
- Arrange the hummus in small bowls, garnish with the black olives and serve with the bread strips.
