Go Back
–+ servings

Roasted Red Pepper Hummus

Print Recipe
Course Side Dish, Snack
Keyword vegetables, red pepper, vegetable-tray, veggies, hummus, vegetable dip
Servings 1.5 cups
Calories 702

Equipment

  • Blender or food processor

Ingredients

  • 15 oz. canned chickpeas
  • 1 lemon (juiced)
  • 1/4 cup tahini
  • 2 cloves garlic
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. ground cumin
  • 2 Tbsp. water
  • 1/4 tsp. salt
  • 1/2 cup canned roasted red peppers (well drained)
  • Pinch cayenne pepper (optional)

Instructions

  • In a blender or food processor, combine all ingredients except red peppers. Pulse until mixture is combined. You may need to add a bit more water to achieve the desired consistency. Process until smooth and creamy.
  • Add in roasted peppers and pulse to desired consistency. You might like them completely incorporated or left slightly chunky.
  • To serve, use hummus as a dip with veggies, crackers and pita chips or use as a spread on a sandwich or wrap instead of mayonnaise.

Video

Notes

Garnish with chopped green onions, rosemary, dill, sea salt, or olive oil.

Nutrition

Calories: 702kcal | Carbohydrates: 57g | Protein: 23g | Fat: 47g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 24g | Sodium: 1766mg | Potassium: 805mg | Fiber: 17g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 63mg | Calcium: 217mg | Iron: 7mg