Packed with healthy fats, hummus is a filling, tasty snack, especially when used as a dip for raw veggies or whole grain pita chips. We make hummus once or twice a month at our house, and this recipe for Roasted Red Pepper Hummus is our favorite so far.
You can dive right into hummus when you make it, but I’ve found it tastes best after sitting overnight in the fridge. While I’ll happily eat hummus cold, I like it best when it has warmed back up to near room temperate. If I were to serve this at a party, I’d take the hummus out of the refrigerator at least an hour before serving to allow it time to gradually warm up on the counter.
I highly recommend trying this recipe! If you do make it, be sure to let me know with either a comment on this blog post or a message on Facebook!
Roasted Red Pepper Hummus
Ingredients
- 1 red bell pepper
- 1 can of chickpeas (garbanzo beans), drained and rinsed
- 2 tbsp olive oil (*approximate)
- 1 tsp cumin
- 1 tbsp lemon juice
- 1 tbsp yellow curry powder
- 2 tbsp tahini (ground sesame seed paste – optional)
Directions
Place red bell pepper on foil lined pan and bake at 325 for one hour. Remove from oven and immediately seal the pepper in an air tight container. The steam from within the pepper will help loosen the skin so it can be removed.
While the pepper rests and cools, drain and rinse chickpeas. Add all ingredients except the roasted pepper to a food processor. Blend until almost smooth. Remove roasted pepper from container and place onto a cutting board or other flat surface. Remove the stem, seeds, and any loose skin from the pepper and discard. Cut pepper into large slices and add to food processor. Blend until smooth and creamy. You may need to add a bit more olive oil to get the texture you desire.
Recipe makes 12 servings at 75 calories per serving with 7g carbs, 4g fats (good, healthy fats!), and 2g protein. Without the tahini – it is hard to find locally for me – it drops to 60 calories per serving.
Hummus is great served with pita chips or raw veggies. It can be stored in an airtight container in the refrigerator for up to a week. It can also be frozen in an airtight container for up to three months. Frozen hummus will lose some of its texture when thawed.
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