This spicy roasted red pepper hummus is a delicious blend of creamy chickpeas, roasted red pepper and garlic, tahini and spices. Serve it up with crackers or raw veggies for a healthier snack for you and your family.
Hummus! I like hummus a lot. I like it with a fox, in a box, or on a train or on a plane. I even like it in the rain. I do! I like hummus a lot. I’ve been reading a lot of Dr. Seuss lately, sorry. It gets stuck in your head!
You know what else is stuck in my head? This HUMMUS. I’ve been eating it nonstop for the past week! It’s seriously so good. I like my regular hummus, but switching it up sometimes is never a bad thing. There’s an extra step involved where you have to roast the pepper, but I usually roast garlic a few times a month so I just add some peppers on the tray sometimes! Not a lot of effort. Plus, roasted peppers are also delicious in pasta or on a pizza (I told you I could never go full keto).
How do you roast red peppers?
Roasting peppers is dead easy, but if you want an even quicker way, just pick up a jar of roasted red peppers at the store!
I always do my own. All you have to do is heat the oven to 400 F and line a baking sheet with a bit of olive oil before placing a few whole bell peppers down on the sheet. Roast for 40 minutes, turning halfway through the cooking time. Let them cool down before using them in a recipe.
How do you make spicy roasted red pepper hummus?
The rest of the hummus ingredients are pretty straightforward and consist of the usual suspects. Chickpeas, olive oil, tahini and a sprinkle of paprika and cumin. To keep this hummus recipe spicy, add a little chili powder for that extra kick.
To make the hummus, in the bowl of a food processor, combine the roasted red pepper, garlic cloves, garbanzo beans and tahini. Pulse until the mixture starts to become pureed. Add the lemon juice and zest, paprika, cumin and chili powder and 2 tbsp of water or olive oil. Run the processor until the hummus is smooth and creamy, and adjust spices or add more water/olive oil until the texture is to your liking.
Serve it up with crackers, or raw veggies for a super healthy snack!
It’s nearly my 2nd blog anniversary – I can hardly believe it! Last year I made this anniversary cake, so you’ll have to help me come up with an idea to celebrate this year. Another cake? Cupcakes? A pie? Obviously, it should be sweet 😉 Get back to me, would ya?
How is your January going otherwise? Are you into the whole “new year, new me” trend? I won’t lie, I always feel a little refreshed and eager come January to set off on a bit of a better path. Usually this just involves changing a few bad habits, rather than a drastic diet or anything like that. I would like to shed those last few pounds from pregnancy though, so snacks like this hummus are a big part of my calorie intake these days!
So far we’ve also been enjoying a pretty mild winter. I hope it continues! I can actually hack winter with the weather like this.
Have a great week, my friends!
Some of my other favorite snacks from the blog:Print
A delicious blend of creamy chickpeas, roasted red pepper and garlic, tahini and spices. Serve it up with crackers or raw veggies for a healthier snack for you and your family.
- 1 medium roasted red bell pepper (~1/2 cup diced)*
- 4 roasted garlic cloves
- 1 – 14oz can of garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini
- juice of 1 lemon, + 1 tbsp. of zest
- 1 1/2 tsp paprika
- 1 tsp cumin
- 2–3 tbsp olive oil or water
- In the bowl of a food processor, combine the roasted red pepper, garlic cloves, garbanzo beans and tahini. Pulse until the mixture starts to become pureed. Add the lemon juice and zest, paprika, cumin and 2 tbsp of water or olive oil. Run the processor until the hummus is smooth and creamy, and adjust spices or add more water/olive oil until the texture is to your liking. Serve!
Hummus will keep in the fridge, in an airtight container for 5-7 days.
- To roast a red pepper, heat the oven to 400 F. Rub the pepper with a bit of olive oil and place it on a baking sheet. Roast the pepper, turning once halfway through, for 40 minutes. Remove the pepper from the oven and place a bowl over the top of the pepper for 15 minutes, to “steam” it. This’ll make the skin much easier to remove. Remove the skin, and dice the pepper, removing the seeds.