Pita Triangles with Hummus and Roasted Red Pepper
Pita Triangles with Hummus and Roasted Red Pepper
Basil-baked whole wheat pita chips topped with cumin-cilantro hummus and ribbons of roasted red pepper.
Prep: 15 minutes · Cook: 10 minutes
What Is Pita Triangles with Hummus and Roasted Red Pepper?
A party tray of basil-and-olive-oil-baked whole wheat pita chips, each spread with a cumin-scented cilantro hummus and topped with criss-crossed ribbons of roasted red pepper.
Why Make Pita Triangles with Hummus and Roasted Red Pepper?
- Forty finished bites from one short recipe
- Cumin and cilantro give the hummus personality
- Roasted pepper ribbons make every piece look styled
- Baked pita chips beat store-bought
- Assembles in minutes once components are ready
Unico Products Used in This Recipe
Ingredients
- 3 tbsp olive oil
- 1 tbsp basil (chopped)
- 1/2 tsp kosher salt
- 5 whole wheat pita pockets (cut into 8 wedges each)
- 2 roasted sweet peppers (whole, cut into strips)
- 425 g chick peas (canned, drained (15 oz))
- 1/4 cup lemon juice
- 1/2 cup tahini (sesame paste)
- 1 tbsp olive oil (for the hummus)
- 1 clove garlic (minced)
- 1/2 tsp cumin (ground)
- 1/4 cup cilantro (some reserved for garnish)
- salt and pepper (to taste)
Instructions
- Preheat the oven to 450F.
- Cut each pita into 8 wedges; toss with the basil, salt and oil.
- Spread evenly on baking sheets and bake 4 minutes per side.
- Make the hummus: combine the chick peas, lemon juice, tahini, olive oil, garlic, cumin and most of the cilantro in a food processor until creamy and smooth; adjust the seasoning.
- Spread the hummus on the pita triangles.
- Criss-cross strips of roasted red pepper over the top and garnish with the reserved cilantro.
Cooking Tips
- Bake the pita wedges until truly crisp — they're the foundation
- Process the hummus a full minute past 'almost smooth'
- Taste and adjust lemon and salt at the end
- Cut the pepper strips thin for elegant criss-crosses
- Top close to serving so the chips stay crunchy
Frequently Asked Questions About Pita Triangles with Hummus and Roasted Red Pepper
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1. How much tahini goes in the hummus?
About ½ cup suits this quantity of chick peas — adjust to taste.
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2. Can I assemble these ahead?
Bake the chips and make the hummus ahead; top within an hour of serving to keep them crisp.
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3. What makes this hummus different?
Cumin and a generous handful of cilantro give it a warmer, fresher profile than the classic.
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4. Can I use store-bought pita chips?
Yes — though the basil-oil baked wedges are part of the charm.
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5. How do I store the components?
Hummus keeps 4 days refrigerated; cooled chips keep 3 days in an airtight container.
Cooking Guides & Tips
Pita Triangles with Hummus and Roasted Red Pepper Made Simple
Pita Triangles with Hummus and Roasted Red Pepper turn dip-and-chips into a composed bite. Unico chick peas and roasted peppers handle both layers of flavour.