Roasted Red Pepper Hummus

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It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!

ROASTED RED PEPPER HUMMUS by NancyC

Makes about 2 cups

  • 1 (15-ounce) can garbanzo beans (chickpeas), drained
  • 3/4 cup roasted red bell pepper pieces from a jar, drained
  • 1/2 cup tahini
  • 1/3 cup lemon juice
  • 2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon ground paprika
  • 1/8 teaspoon ground cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish

In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.

Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.

I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

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