Roasted Red Pepper Hummus Cups

It’s always a joy in my kitchen when I stumble upon a recipe that’s not only incredibly delicious but also effortlessly elegant and a guaranteed crowd-pleaser. These Roasted Red Pepper Hummus Cups are exactly that kind of culinary gem. From the moment I first made them, they were an instant hit with my family. The vibrant flavors of the sweet roasted red peppers blended into creamy hummus, nestled in crispy pita cups, and topped with a sprinkle of salty feta and fresh herbs – it’s a symphony of textures and tastes that’s simply irresistible. Whether it was a casual weeknight dinner or a weekend gathering with friends, these hummus cups vanished in minutes. They are incredibly versatile, perfect as an appetizer, a light lunch, or even a fun snack. Honestly, if you’re looking for a recipe that’s both healthy and satisfying, easy to make yet impressive to serve, look no further. These Roasted Red Pepper Hummus Cups are destined to become a new favorite in your repertoire, just as they have in mine.

Ingredients

• Red Bell Peppers: 2 large, providing the sweet and smoky base flavor for the hummus.
• Chickpeas (Garbanzo Beans): 1 (15-ounce) can, drained and rinsed, forming the creamy base of the hummus, packed with protein and fiber.
• Tahini: 2 tablespoons, a sesame seed paste that adds a rich, nutty depth and traditional hummus flavor.
• Lemon Juice: 2 tablespoons, freshly squeezed, brightens the hummus with acidity and enhances the other flavors.
• Garlic: 1 clove, minced, providing a pungent and savory note that complements the sweetness of the roasted peppers.
• Olive Oil: 2 tablespoons, plus extra for drizzling, adds richness and smoothness to the hummus and for roasting the peppers.
• Cumin: 1 teaspoon, ground, adds a warm, earthy spice that enhances the Mediterranean flavors.
• Salt: ½ teaspoon, or to taste, balances the flavors and enhances the overall taste.
• Pita Bread: 4 large pita breads, for making the cups, providing a sturdy and crispy edible vessel.
• Feta Cheese: 2 ounces, crumbled, adds a salty and tangy counterpoint to the sweet hummus.
• Kalamata Olives: ¼ cup, pitted and halved, for a briny and savory garnish.
• Fresh Parsley or Cilantro: 2 tablespoons, chopped, for a fresh, herbaceous finish and visual appeal.
• Cucumber: ½ cucumber, diced (optional), for added freshness and crunch.
• Paprika: For sprinkling, adds a touch of smoky color and subtle flavor.

Instructions

1. Roast the Red Peppers: Preheat your oven to 400°F (200°C). Wash and dry the red bell peppers. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the skins are blackened and blistered, turning them occasionally to ensure even roasting. The key to perfectly roasted peppers is allowing the skin to char evenly, which will infuse them with a wonderful smoky sweetness and make them easier to peel. Don’t rush this process; the roasting time is crucial for developing the depth of flavor that is central to this recipe. If you notice some areas blackening faster than others, you can rotate the peppers or move them around on the baking sheet to ensure even cooking. You’ll know they’re ready when the skins are mostly black and the peppers are soft to the touch.
2. Steam and Peel the Peppers: Once roasted, carefully remove the peppers from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let them steam for 10-15 minutes. This steaming process is essential as it loosens the skins, making them incredibly easy to peel off. The trapped steam gently separates the skin from the pepper flesh, saving you a lot of effort and frustration. After steaming, you should be able to easily slip the skins off with your fingers. If you find any stubborn patches of skin, you can use a small paring knife to gently remove them.
3. Prepare the Roasted Red Peppers: After peeling, cut the peppers in half and remove the seeds and membranes. Roughly chop the roasted pepper flesh. While peeling, be mindful of any excess liquid that might have accumulated; you can drain some of it off if there’s a lot. Chopping the peppers into smaller pieces will make it easier for your blender or food processor to create a smooth hummus. Take a moment to appreciate the soft, smoky aroma of the roasted peppers – it’s a sign of the deliciousness to come.
4. Make the Roasted Red Pepper Hummus: In a food processor or high-speed blender, combine the roasted red peppers, drained and rinsed chickpeas, tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, cumin, and salt. Blend until completely smooth and creamy. For the smoothest hummus, process for a good minute or two, scraping down the sides of the bowl as needed. The consistency should be velvety and easily spreadable. Taste the hummus and adjust seasoning as needed. You might want to add a pinch more salt, a squeeze of lemon juice, or a touch more cumin depending on your preference. The beauty of homemade hummus is that you can customize it to your exact liking.
5. Prepare the Pita Cups: Preheat your oven to 350°F (175°C). Lightly brush both sides of each pita bread with olive oil. Using a sharp knife or kitchen shears, carefully cut each pita bread into four equal wedges. Brushing the pita with olive oil before baking is crucial for achieving crispy and golden-brown cups. The olive oil not only adds flavor but also helps the pita to crisp up beautifully in the oven. When cutting the pita into wedges, ensure they are relatively even in size so they bake uniformly.
6. Shape the Pita Cups: Gently press each pita wedge into the cups of a muffin tin. Make sure the point of the wedge is at the bottom of the muffin cup and the edges are slightly overlapping to create a cup shape. Pressing them firmly into the muffin tin will help them maintain their cup shape during baking. If you don’t have a muffin tin, you can also arrange the pita wedges on a baking sheet, slightly overlapping them to form small cups, though they might not be as uniformly shaped.
7. Bake the Pita Cups: Bake in the preheated oven for 10-12 minutes, or until the pita cups are golden brown and crispy. Keep an eye on them towards the end of baking time, as they can brown quickly. You want them to be crisp but not burnt. Once baked, remove the muffin tin from the oven and let the pita cups cool in the tin for a few minutes to firm up before carefully removing them.
8. Assemble the Hummus Cups: Once the pita cups are cooled, spoon or pipe the roasted red pepper hummus into each cup. Fill them generously but avoid overfilling so they are easy to handle and eat.
9. Garnish and Serve: Garnish each hummus cup with crumbled feta cheese, Kalamata olive halves, and chopped fresh parsley or cilantro. If desired, add a few small diced cucumbers for extra freshness and crunch. A light sprinkle of paprika over the top adds a final touch of color and subtle smoky flavor. Drizzle a tiny bit of olive oil over the finished cups for added richness and visual appeal. Serve immediately for the best texture and flavor, or chill briefly if you prefer them cold.

Nutrition Facts

Serving Size: 2 Hummus Cups
Servings Per Recipe: 16 Hummus Cups (8 Servings)

• Calories: Approximately 180 kcal
• Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 5mg

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

This recipe is a delightful way to enjoy a nutritious and flavorful snack or appetizer. Each serving of two hummus cups provides a good balance of macronutrients, offering moderate calories, healthy fats primarily from olive oil and tahini, a decent amount of protein from chickpeas and feta, and a good source of fiber from chickpeas and vegetables. The carbohydrates come mainly from the pita bread and chickpeas, providing sustained energy. It’s important to note that the sodium content is moderate, and can be adjusted by using low-sodium chickpeas and being mindful of added salt. The recipe is also a good source of vitamins and minerals, particularly from the red bell peppers and chickpeas. Red bell peppers are rich in Vitamin C and antioxidants, while chickpeas are a good source of iron and folate. Overall, these Roasted Red Pepper Hummus Cups are a healthier alternative to many processed snacks and appetizers, offering both delicious taste and nutritional benefits.

Preparation Time

Total Time: 1 hour (approximately)
Prep Time: 30 minutes
Cook Time: 30 minutes

This Roasted Red Pepper Hummus Cups recipe is surprisingly efficient to make, especially considering the depth of flavor you achieve. The majority of the active preparation time is spent roasting the red peppers, which is largely hands-off once they are in the oven. While the peppers are roasting, you can prepare the other ingredients, such as draining and rinsing the chickpeas, mincing the garlic, and preparing the pita bread. The actual hummus blending process is very quick, taking just a few minutes in a food processor or blender. Shaping and baking the pita cups is also a relatively short process. Even though the total time is around an hour, much of it is passive cooking time, allowing you to multitask or relax while the oven does its work. This recipe is perfect for making ahead in stages. You can roast the peppers and make the hummus a day or two in advance, and then bake the pita cups and assemble everything just before serving. This makes it an excellent option for entertaining, as you can break down the preparation into manageable steps. Overall, the hands-on time is quite minimal for such a flavorful and impressive appetizer.

How to Serve

These Roasted Red Pepper Hummus Cups are incredibly versatile and can be served in a variety of ways, making them perfect for numerous occasions. Here are some serving suggestions:

• Appetizer: Arrange the hummus cups beautifully on a platter as an eye-catching appetizer for parties, gatherings, or holiday celebrations. They are a guaranteed crowd-pleaser and offer a lighter, healthier option compared to many traditional appetizers.
• Party Food: Perfect for potlucks, birthday parties, or game day gatherings. Their handheld size makes them easy to eat while mingling, and their vibrant flavors are sure to impress your guests.
• Snack: Enjoy them as a satisfying and healthy afternoon snack. They are much more interesting and nutritious than processed snacks, providing a good source of protein, fiber, and healthy fats to keep you feeling full and energized.
• Light Lunch: Serve a few hummus cups alongside a fresh salad or a light soup for a balanced and flavorful lunch. They offer a good portion of vegetables and plant-based protein, making them a great vegetarian lunch option.
• Picnic Basket: Pack them in your picnic basket for a delightful outdoor meal. Make sure to pack them in a container where they won’t get squished. They are a portable and delicious option for enjoying on a sunny day.
• Vegetarian Platter: Include them as part of a larger vegetarian or Mediterranean platter, alongside other dips like baba ghanoush, olives, stuffed grape leaves, and fresh vegetables.
• Kids’ Snack: While the flavor might be sophisticated, kids often enjoy the fun shape and the mild sweetness of the roasted red pepper hummus. They can be a great way to introduce children to new flavors and textures.
• DIY Hummus Cup Bar: Set up a DIY hummus cup bar where guests can assemble their own cups with various toppings, like different cheeses, olives, herbs, vegetables, and even a drizzle of hot sauce for those who like a little spice.

Additional Tips

1. Roast Peppers to Perfection: For the best flavor, ensure your red peppers are thoroughly roasted until the skins are blackened and blistered. This brings out their natural sweetness and smoky notes, which are crucial for the hummus. Don’t be afraid to let them char; that’s where the magic happens!
2. Smooth Hummus Secret: For extra smooth and creamy hummus, peel the chickpeas after rinsing. While it’s an extra step, removing the thin outer skins of the chickpeas will result in a significantly smoother texture. It’s a technique often used in gourmet hummus recipes.
3. Tahini Quality Matters: The quality of tahini significantly impacts the flavor of your hummus. Opt for a good quality tahini that is smooth, creamy, and has a slightly nutty, not bitter, taste. Stir the tahini well before measuring it out, as the oil tends to separate.
4. Lemon Juice Freshness: Always use freshly squeezed lemon juice for the brightest and most vibrant flavor. Bottled lemon juice can sometimes have a slightly metallic taste that can detract from the overall freshness of the hummus.
5. Garlic Intensity Control: If you prefer a milder garlic flavor, you can roast the garlic clove along with the red peppers. Roasting garlic mellows its pungency and brings out a sweeter, more subtle flavor. Alternatively, you can use a smaller clove or add a pinch of garlic powder for a less intense garlic taste.
6. Make-Ahead Magic: The roasted red pepper hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The pita cups can also be baked a day ahead and stored in an airtight container at room temperature to maintain their crispness. Assemble the cups just before serving for the best texture.
7. Spice It Up: If you enjoy a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the hummus while blending. You can also garnish the finished hummus cups with a drizzle of chili oil for an extra kick.
8. Pita Bread Variations: While regular pita bread works perfectly, you can experiment with different types of pita bread for the cups. Whole wheat pita bread will add a nutty flavor and extra fiber. You can also use flavored pita breads like za’atar pita for a more complex taste. For a gluten-free option, consider using gluten-free pita bread or even crispy baked polenta cups as a base.

FAQ Section

Q1: Can I make the Roasted Red Pepper Hummus Cups vegan?
A1: Yes, absolutely! To make these hummus cups vegan, simply omit the feta cheese topping. The rest of the ingredients are naturally vegan. You can replace the feta with other vegan toppings like toasted pine nuts, chopped sun-dried tomatoes, or a sprinkle of nutritional yeast for a cheesy flavor. The hummus itself is entirely plant-based and packed with flavor, even without the feta.

Q2: How long can I store leftover hummus cups?
A2: It’s best to consume the hummus cups within a few hours of assembly to maintain the crispiness of the pita cups. However, if you have leftovers, store the pita cups and hummus separately. The hummus can be stored in an airtight container in the refrigerator for up to 3-4 days. The pita cups are best enjoyed fresh, but can be stored in an airtight container at room temperature for a day or two, though they may lose some crispness. Re-crisp them briefly in a low oven if needed before reassembling.

Q3: Can I use store-bought roasted red peppers to save time?
A3: Yes, you can definitely use jarred roasted red peppers to save time. Be sure to drain them well before adding them to the food processor. While freshly roasted peppers offer the best flavor, good quality jarred roasted red peppers are a convenient and acceptable substitute. Look for varieties that are packed in water and salt, avoiding those with added vinegar or other flavorings that might alter the taste of your hummus.

Q4: Can I make the pita cups ahead of time?
A4: Yes, you can bake the pita cups a day ahead of time. Once cooled, store them in an airtight container at room temperature to maintain their crispness. Avoid storing them in the refrigerator as they can become soft. Just before serving, you can quickly re-crisp them in a low oven for a few minutes if necessary. This make-ahead tip is especially helpful when preparing for parties or gatherings.

Q5: Can I freeze the roasted red pepper hummus?
A5: Yes, roasted red pepper hummus freezes very well. Store it in an airtight container or freezer-safe bag, pressing out as much air as possible. Thaw it in the refrigerator overnight. The texture might change slightly after freezing, becoming a bit thinner. You can stir in a tablespoon of olive oil or lemon juice after thawing to restore its creamy consistency. Freezing is a great way to extend the shelf life of the hummus and have it on hand whenever you need it.

Q6: What are some other topping variations I can use?
A6: The topping possibilities are endless! Besides feta and olives, try crumbled goat cheese, toasted pine nuts, chopped walnuts, sun-dried tomatoes, cucumber ribbons, a drizzle of balsamic glaze, a sprinkle of za’atar spice, or even a dollop of pesto. Consider your flavor preferences and what you have on hand. Experimenting with different toppings is a fun way to customize the hummus cups and create new flavor combinations.

Q7: Can I use different types of beans instead of chickpeas?
A7: While chickpeas are traditional for hummus, you can experiment with other beans like cannellini beans or white beans for a slightly different flavor and texture. Cannellini beans will create a very creamy and smooth hummus. However, for the classic hummus flavor, chickpeas are generally preferred. If you do use other beans, adjust the seasoning as needed, as different beans have varying flavor profiles.

Q8: How do I prevent the pita cups from getting soggy after filling them with hummus?
A8: To prevent soggy pita cups, make sure they are thoroughly baked and crispy. Assemble the hummus cups shortly before serving. If you are preparing them slightly in advance, you can lightly brush the inside of the baked pita cups with a thin layer of olive oil before filling them with hummus. This acts as a barrier and helps to keep the pita cups crisp for a bit longer. Avoid overfilling the cups with hummus, as too much moisture can also contribute to sogginess.

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