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Pasta Chips W/ Red Pepper Hummus

My own take on the viral TikTok 'Pasta Chips' trend. I have to say, these really surpassed my expectation. Served with a delicious roasted red pepper hummus. Full recipe below...


Pasta Chips:

400g Tipo 00 Flour

4 Eggs

2 tsp fine sea salt

Vegetable oil (frying)

Sea Salt

Smoked paprika

Chilli powder

Garam masala

Red Pepper Hummus:

2 cans of chickpeas (800g)

4 red peppers

2 garlic cloves

4 tbsp olive oil

3 tsp ground cumin

3 tbsp tahini


Pasta Chips:

  1. Mix together the flour and salt and tip out onto a clean work surface. Make a crater in the middle of the flour using the bottom of a bowl.

  2. Crack the 4 eggs into the crater and beat together with a fork.

  3. Gradually incorporate the egg into the dough until it starts to come together.

  4. Knead with your hands for roughly 10 minutes until smooth.

  5. rest in fridge for at least 1 hour. bring out of fridge 30 mins before you roll the dough out.

  6. Using a pasta machine, roll the dough out to the thinnest possible setting until you get nice thin sheets of pasta.

  7. Cut the sheets in half lengthways, then cut into triangles. Leave the triangles uncovered for a few hours to dry out slightly.

  8. Heat the oil to 190C and then add the pasta. Cook for 8 minutes (4 mins of each side) until nice and golden brown.

  9. Remove from oil and tip into a bowl. Season to taste with a generous pinch of sea salt and seasonings of choice - I used smoke paprika, chilli powder and garam masala.

Red Pepper Hummus:

  1. Char the outside of the red peppers with a torch (ir open flame), coat in some oil and then place into an oven of 200 C for 25 minutes.

  2. Remove from the oven and wrap in tin foil - this helps with removing skins later on.

  3. Once cooled, unwrap the peppers and peel off any skins.

  4. In a blender, add in the roasted red peppers alongside the rest of your ingredients. Blitz until smooth.

  5. Serve in a shallow dish and top with some olive oil, sprinkling of cumin and some freshly chopped parsley. Enjoy!


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