Fuel your movement recipe of the month: Roasted red pepper hummus & toasted cheesy pita

A well-balanced diet provides you with essential nutrients that nourish your body and fuel your movement throughout your day. Registered dietitian Trista Chan, MHSc has teamed up with us on monthly movement-fueling recipes like this one.  

This homemade roasted red pepper hummus paired with cheesy whole wheat pita makes a great pre-workout snack. It provides a hit of carbohydrates to help fuel your body with energy and power your next exercise session.

Prep time: 10 minutes  

Yields 4 servings 

Ingredients: 

• 1 can (425 g) of drained chickpeas 

• 2 garlic cloves 

• ¾ cup of roasted red bell pepper (store-bought or see below for instructions on making it from scratch) 

• ¼ cup of lemon juice 

• ¼ cup of tahini  

• 2 Tbsp of extra-virgin olive oil 

• 1 tsp of ground cumin 

• 1 tsp of salt 

• 4 mini whole wheat pitas 

• ½ cup of shredded cheddar cheese 

Instructions:

1. Add the chickpeas, garlic and roasted red pepper to a food processor and puree until there are no more chunks and the mixture is a smooth paste.  
2. Add the lemon juice, tahini, olive oil, cumin and salt. Process for 4 to 5 minutes, scraping the sides and bottom of the food processor as needed. 
3. Transfer the hummus to a serving bowl. 
4. Place the pitas on a baking sheet and sprinkle them with shredded cheese. Broil them for 2 to 3 minutes or until the cheese is melted and bubbly. 
5. Serve the warm cheesy pitas alongside the roasted red pepper hummus. 

Homemade roasted red pepper 

Prep time: 45 minutes

Yields 2 servings 

Ingredients:

• 2 large red bell peppers 

• 1 tbsp of olive oil (optional, for drizzling) 

• A pinch of salt 

Instructions: 

1. Preheat the oven to 230°C (450°F). 
2. Slice the peppers in half lengthwise and remove the stems and seeds. 
3. Place the pepper halves (cut side down) on a baking sheet lined with parchment paper or foil. 
4. Roast the peppers for 20 to 25 minutes until the skins are blistered and lightly charred. 
5. Transfer the peppers to a bowl and cover them with a plate, towel or plastic wrap. 
6. Let the peppers steam for 10 to 15 minutes. 
7. Peel off and discard the skins from the peppers.  
8. Slice the roasted peppers into strips or chop them into pieces. 
9. Drizzle the peppers with the olive oil and a pinch of salt if desired.