I love hummus as a healthy snack. What’s great is that it is so common and popular now it doesn’t feel like an odd thing to have at any party. I’ve even seen it at parties for things like the super bowl now! It is so versatile, you can vary up the dip itself like this one or provide a wide variety of what you dip in it like carrots, crackers, celery, etc. Roasted Red Pepper is one of the most common varieties out there; likely because it makes for such a great flavor combination.
Not only can you use it as a dip, you can spread hummus on sandwiches or use it as a topping a on Mediterranean rice bowl.
Roasted Red Pepper Hummus
- 1 15oz can Chick Peas, drained
- 1/2 cup roasted red peppers equivalent of 1 to 2 whole red peppers
- 2 Tbsp tahini
- 2 cloves garlic peeled and smashed
- 2 Tbsp lemon juice
- 1 tsp cumin
- 1/4 papriki
- 2-3 basil leaves chiffonade
- 1 Tbsp olive oil
- salt and pepper to taste
- Preheat oven to 450° Roast peppers for 50 minutes.
- Once the peppers are cooked, they should looked a bit charred, wrap the peppers in the foil and let them sit for 15 minutes to cool. Don't worry if you crush the pepper a bit. if the foil is too hot, use a towel to wrap the foil.
- Once the peppers has cooled, remove the skins, stem and seeds. Run under water to remove any skin that is stubborn.
- Add all of the ingredients, except the olive oil, to the food processor. Blend, while blending, drizzle the olive oil through the top spout. Continue to blend until the hummus reaches desired consistency.