You’re probably wondering why I’m including this roasted red pepper hummus recipe when I already have another hummus recipe on my site. The short answer is because I love hummus. I eat a ridiculous amount of the stuff. So the more variations I can concoct, the better.
In this hummus recipe I used some roasted red peppers, a bit of tahini, and some lemon juice, olive oil, garlic, and salt. And that’s really all you need. Hummus is a healthy dip that has lots of fiber, vitamins, and nutrients. It’s my number one, all-time favorite snack food.
So enough of my love affair with hummus. Here’s the Roasted Red Pepper Hummus recipe. Serve it with whole wheat pita chips or raw veggies like carrots, celery, or peppers.
|Prep Time||Cook Time||Serves|
|10 min||10 min||8|
Ingredients: Roasted Red Pepper Hummus Recipe
- 1 can salt-free Garbanzo beans
- 1 red pepper
- 1 T tahini
- 3 T lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder or 1 clove fresh garlic
- 2 T olive oil
- 2 T water (or to taste)
Pre-heat broiler to low setting. Rinse and core the red pepper and cut into 2-inch thick strips. Cook for 8-10 minutes.
Drain and rinse garbanzo beans. Add beans, peppers, garlic, oil, lemon juice, tahini, and salt to a food processor or blender (I use a Vitamix). Blend on medium-high for 1 minute. You may need to stop the blender, mix the hummus around, and add a bit of water if it’s too thick. Continue to do this until you reach a smooth, creamy consistency. Transfer to a serving bowl and it’s ready to go. This refrigerates for up to a week.
81 calories, 5 g fat, 7.5 g carbs, 2.5 g fiber, 2 g protein, 248 mg sodium