If you’re looking for something festive, flavorful, and refreshingly different for your holiday spread, this Christmas Roasted Red Pepper Hummus with Pita Stars is exactly what your table needs. Smoky roasted red peppers blended into creamy chickpeas with a hint of garlic and lemon make this hummus irresistible—and the crispy, oven-baked pita stars? They're the kind of fun, edible touch that makes guests say, “Wait, did you make this?” It’s a delightful combination of wholesome ingredients and holiday flair, perfect for entertaining. Whether you're hosting a cozy get-together or planning your Christmas buffet, this hummus-and-pita duo is sure to become one of your go-to Christmas appetizers finger foods.
Christmas Roasted Red Pepper Hummus with Pita Stars
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Snack
Cuisine American, Middle Eastern
Blender or food processor A food processor works best for hummus as it can handle thicker textures better, but a high-speed blender also works.
Sheet pan For roasting the red pepper and baking the pita stars.
Parchment paper To prevent sticking during roasting and baking.
Star-shaped cookie cutter For cutting pita into stars. If you don’t have one, you can cut the pita into triangles or other fun shapes.
Chef’s knife and cutting board Essential for prepping ingredients.
For the Roasted Red Pepper Hummus
- 1 15 oz can chickpeas (garbanzo beans), drained and rinsed
- 1 large red bell pepper roasted (see directions below)
- 2 tablespoons tahini sesame paste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 garlic clove minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika optional but adds extra depth
- Salt to taste (usually about 1/2 teaspoon)
- 2 –3 tablespoons cold water to adjust consistency
For the Pita Stars
- 3 whole wheat or white pita bread rounds
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
Optional: pinch of dried rosemary or thyme
Step 1: Roast the Red Pepper
If you're using a fresh bell pepper, slice it in half, remove the seeds and membranes, and place the halves cut side down on a parchment-lined baking sheet. Broil on high for 10–15 minutes or until the skin blisters and blackens. Remove from oven, cover with a bowl or foil for 10 minutes (this steams the pepper, making it easier to peel). Peel off the skin once cool.
Shortcut: You can also use jarred roasted red peppers if you're short on time—about 1/2 cup is equivalent to one large pepper.
Step 2: Make the Hummus
In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and roasted red pepper. Pulse a few times to break it down. While the processor is running, slowly drizzle in the olive oil, then add cold water one tablespoon at a time until the hummus reaches your desired creaminess. Blend until smooth—about 1–2 minutes total.
Taste and adjust seasonings. You might want more lemon juice or a pinch more salt, depending on your preferences.
Step 3: Make the Pita Stars
Preheat your oven to 375°F (190°C). Use your star-shaped cookie cutter to punch out stars from each pita round. Arrange them on a baking sheet, brush with olive oil, and sprinkle with sea salt, garlic powder, and optional herbs.
Bake for 8–10 minutes or until golden and crisp. Keep an eye on them—thin pita can burn quickly.
Step 4: Plate and Garnish
Spoon the hummus into a shallow bowl and use the back of the spoon to create a swirl. Drizzle with olive oil and sprinkle with smoked paprika or chopped parsley for a pop of color. Surround with your pita stars and other dippables like sliced cucumbers, cherry tomatoes, or carrot sticks for a vibrant, party-ready platter.
Pairings
This Roasted Red Pepper Hummus with Pita Stars makes a stunning centerpiece for your christmas charcuterie board or as one of your holiday party appetizers. It pairs beautifully with:
- Crudité platters: Crunchy raw vegetables like bell pepper strips, radishes, and cucumbers highlight the creamy texture of the hummus.
- Cheese and olives: Set this hummus next to feta cubes, marinated olives, and smoked gouda for a Mediterranean twist to your Christmas party food ideas.
- Sparkling wine or dry rosé: The light acidity and bubbles cut through the creaminess of the hummus while complementing the smokiness of the roasted red peppers.
- Warm flatbread or naan: If pita stars are too whimsical for your vibe, warm bread makes a lovely substitute for dipping.
- Other dips: Add a beet yogurt dip or classic tzatziki to your appetizer table to provide variety and visual appeal.
This hummus also makes a great spread for sandwiches or wraps the next day, especially if you're repurposing leftovers from Christmas dinner appetizers.
FAQs
1. Can I use canned roasted red peppers instead of fresh?
Yes! Canned or jarred roasted red peppers are a great shortcut. Just be sure to drain them well to avoid watery hummus.
2. What kind of chickpeas should I use?
Canned chickpeas work beautifully and save time. If you prefer to cook dried chickpeas from scratch, go for it—just make sure they’re soft and well-cooked. Add a pinch of baking soda when boiling to help soften them for a creamier result.
3. Is tahini essential?
Tahini adds richness and depth to the hummus, but if you don’t have it, you can substitute with a mild nut butter like cashew or almond butter. Keep in mind it will slightly alter the flavor.
4. Can I make this hummus ahead of time?
Definitely. In fact, hummus tastes better after a few hours as the flavors meld together. Store it in an airtight container in the fridge for up to 4 days.
5. Can I use store-bought pita chips instead of making stars?
Absolutely. But if you're crafting easy Christmas appetizers for a party, the homemade pita stars really elevate the presentation and add a festive touch perfect for xmas appetizers.
