I absolutely LOVE hummus. It has become a daily staple in my diet, and is one of my favorite ways to add protein and flavor to any meal. By that, I really do mean ANY meal. It is my spread of choice on sandwiches, wraps, and creative pizzas, and my condiment of choice alongside raw or roasted veggies and homemade chips. When I’m feeling creative, I’ll even enjoy using hummus in salad dressings and pasta sauces. Tonight, I served this homemade roasted pepper variation alongside some Quinoa and Sautéed Veggie Cakes. The combination was to die for.
The dominant ingredient in classic hummus recipes is chickpeas/garbanzo beans (they are the same thing!). I love using them because they are beneficial for digestion, and a source of fiber, protein, B vitamins, manganese, iron, and zinc! All of these nutrients combined with the scrumptious flavors make this recipe a real winner.
Roasted Red Pepper Hummus
Ingredients
- 1 1/2 cups cooked chickpeas (or 1 15 oz. can, rinsed and drained)
- 1 cup roasted red bell peppers
- 1/4 cup tahini
- 2 tbsp fresh lemon juice (from 1 lemon)
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1-2 tbsp water, as needed to blend
Instructions
- Place all ingredients in a food processor or high-speed blender, and process until smooth. Taste test, then serve!
Notes
I’d love to hear feedback on this recipe! What’s your favorite way to eat hummus?
This looks delicious, Christina. As with all other recipes/articles you post, if you would like me to post them to my blog, just send attach them to an e-mail to the above address. You’re doing impressive work, and I’m not the least bit surprised.
xo
Jack
Thank you, I really appreciate it! I just sent you an email.