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    Home » Appetizers

    Roasted Red Pepper Hummus

    Sep 16, 2014 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 2 Comments

    Jump to Recipe Print Recipe

    Roasted Red Pepper Hummus - Andrea Meyers

    The boys get off the bus in the afternoon saying the exact same thing every day.

    “Mom, what’s for snack?”

    They are my children, so of course they have food on the brain.

    Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that day came they would have to get part-time jobs to help pay the grocery bills. Three hungry boys will become three hungry young men, ravenously going through all the food in the house in between school and wherever they have to go after. So teaching them to snack healthy has been one of my missions, with protein-rich hummus high on the healthy snacks list.

    We always have hummus in the refrigerator ready for anyone that has the munchies. In the summer I make this roasted red pepper hummus with our homegrown roasted or grilled peppers, and in the winter I use bottled peppers. Both work well, though the bottled peppers are usually stored in brine and tend to be a little salty, so adjust the salt accordingly.

    Homegrown Red Peppers - Andrea Meyers

    Recipe Notes:

    The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch. Just rinse and drain well before using.

    For the olive oil, I use the packing oil from the roasted peppers to bring out even more of the roasted pepper flavor.

    Roasted Red Pepper Hummus - Andrea Meyers
    Print Pin

    Roasted Red Pepper Hummus

    Prep Time10 mins
    Total Time10 mins
    Course: Appetizer
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: beans, garbanzo beans, hummus, peppers
    Servings: 28
    Calories: 55kcal
    Author: Andrea Meyers

    Equipment

    • food processor

    Ingredients

    • 1 ¾ cups cooked garbanzo beans (drained and rinsed)
    • 3 tablespoons sesame tahini
    • 2 teaspoons lemon juice
    • 4 cloves garlic, minced ((or more to taste))
    • 1 roasted red pepper
    • 4 ounces extra virgin olive oil ((or more to taste))
    • ¾ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    US Customary - Metric

    Preparation

    • In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and the roasted red pepper. Pulse a few times to get the mixture going, then add 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the sea salt, black pepper, and more olive oil as desired, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.

    Nutrition

    Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Lydia (The Perfect Pantry) says

      September 18, 2014 at 9:21 am

      This is one of my favorite hummus variations. I make a big batch of chickpeas in the pressure cooker, and divide it into several different types of hummus.

      Reply
      • Andrea says

        September 18, 2014 at 2:18 pm

        Hi Lydia. We love the pressure cooker for big batches of beans. It works so well and the beans taste better than canned.

        Reply

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