These individual pita chip bowls are filled with roasted red pepper hummus for a fun and easy appetizer at any party.This post is sponsored by BUSH’S® and SheKnows Media.
Hummus with vegetables and pita chips is a favorite of mine. If it’s being served at a party, that’s where you’ll likely find me. Which is why I’m really excited to share this new recipe I came up with. Individual pita chip bowls! You can fill them with hummus and serve with vegetables and more pita chips. Everyone can grab their own bowl so no need to worry about double dipping and then after you eat up all the hummus, you can eat the bowl! Aren’t edible bowls the best?
This recipe is made even easier, with the help of BUSH’S® Roasted Pepper Hummus Made Easy. These pouches are found in your grocery bean aisle next to the garbanzo beans and do not contain any artificial preservatives. For this recipe, I made roasted red pepper hummus in just a few minutes. I’ve also made Beet Hummus the same way, which is a super colorful hummus.
I eat a lot of hummus but I usually just buy the prepared ones. So, I was pretty excited to try BUSH’S® Hummus Made Easy. All you need is a can of BUSH’S® Beans and one BUSH’S® Hummus Made Easy pouch. That’s it! Add your drained beans, pour in your pouch, pulse for about 20-30 seconds and it’s ready to serve. I love how easy it is and that you can customize to your liking. I added some smoked paprika to mine.
Pita Chip Bowls with Roasted Red Pepper Hummus
- In a steamer, steam your pita breads until soft and pliable, about 1-2 minutes. Make sure you steam them first, otherwise it will be very hard to shape them into bowls.
- Preheat oven to 400°F. Cut eight pita bread circles measuring 4 inches in diameter out of your larger pita rounds. You should be able to get 3 circles out of each one. You can use a mug, cookie cutter, biscuit cutter, or other round object measuring 4 inches in diameter to help you cut out your rounds.
- Brush both sides of your pita circles with olive oil. Using a nonstick standard sized muffin/cupcake pan, press each circle into one of the muffin molds, making a bowl shape. You’ll want to place something weighted inside each bowl so that the bowls hold their shape while baking. I used oven-safe 4-oz canning jars. Lightly grease the bottom of the jars before placing them into the center of each of the bowls.
- Bake pita chip bowls for about 12-15 minutes, or until light brown and crispy. Let the pita bowls cool slightly and then carefully remove jars from the bowls. You may have to wriggle or gently release at various points before they come off, depending on how tightly the pita wrapped around the jars during baking.
- To make the hummus, add drained garbanzos beans and hummus pouch contents into a food processor. Blend until everything is smooth and it reaches your desired consistency. Scoop into individual pita chip bowls. Sprinkle with smoke paprika and garnish with fresh parsley if desired. Serve with vegetables and pita chips.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.