Roasted Red Pepper Hummus with quick flatbread

December 4, 2019 Published by Dina

Two hummus recipes in a row but that’s how it goes. One was so good I had to make one more but this time I had roasted peppers and added them to the mix. I also made a different flatbread, a very simple one with no yeast so it does not require rising time. I added a teaspoon of baking powder to lighten it up. It’s not vegan though, as I use yogurt instead of water for a bit of tangy notes.

Bragging rights: I made the platter in the image myself at a pottery class at Blue Apple Studio under the tutelage of artist par excellence Shelley Bauer.

Red Pepper hummus

Recipe by Dina Honke


Prep time


Cooking time






  • 2 cups chickpeas, home cooked or canned

  • 1/3 cup tahini paste

  • 1 red pepper, roasted, peeled, seeds removed

  • 1 garlic clove

  • 1 teaspoon coarse salt

  • 1/3 cup water, as needed


  • Place chickpeas in the blender.
  • Add tahini paste, lemon juice, salt and garlic.
  • Add roasted pepper
  • Add the water and begin blending, adding only as much water as needed to create a smooth paste. The red pepper adds moisture and the Vitamix works miracles with the texture.
  • Spoon the hummus onto a plate and swirl it around with the back of the spoon creating a ridge on the outside to contain the oil.
  • Drizzle the center with olive oil, sprinkle with toasted pine nuts and chopped cilantro or parsley.
  • Serve with flatbread.

Quick no yeast flatbread

Quick Flat Bread


  • 2 cups flour

  • 2 teaspoon coarse salt

  • 1 teaspoon baking powder

  • 1 cup yogurt

  • A little oil for brushing


  • Place flour, salt and baking powder in a bowl, mix and make a well in the center.
  • Add the yogurt and mix with a spoon until the flour and yogurt are mixed.
  • Scrape onto the counter and knead about 3 minutes until the dough is more or less smooth.
  • Divide the dough into 6-8 pieces and roll each into a circle or whatever shape works for you.
  • Heat a cast iron skillet until very hot
  • Brush the top of one piece with a touch of oil, not much, and place oiled side down in the hot skillet.
  • Cook until the top is puffed and the bottom browned in spots.
  • Flip over once and cook until it’s browned in spots on the bottom.
  • Remove and keep warm, or serve them on the go,

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