I want to start off today just by saying another huge “thank you” to Mrs. Tara Bliss for participating in Lindsay Loves Veggies yesterday! Also, thank you to all the new readers who found there way over here yesterday because of her! She’s pretty awesome, right?
Today’s post is another one that I’ve been excited about since I came up with the idea! Roasted Red Pepper Hummus!! I’ve always been obsessed with Sabra’s roasted red pepper hummus, but I don’t usually like to buy hummus because it’s a bit pricey, and I know I can make my own just as well. This recipe turned out to be spectacular, and I hope that you love it as much as I do!
Hummus makes an incredible dip or spread. I love it on sandwiches and wraps, with chips, crackers, raw veggies… you name it!
Hummus is loaded up with protein, iron, calcium, and thanks to the addition of the roasted red pepper, vitamins A and C! A much healthier alternative to your average dip or spread!
- 1 15 oz can garbanzo beans
- 1/3 cup tahini
- 1 red bell pepper
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/8 t cumin
- sea salt to taste
1. Preheat the oven to 450F. De-stem and de-seed your red pepper. Place on a baking sheet and place in the oven. Allow it to roast for about 30 minutes, rotating every 10-15 minutes. The skin should be blackened in some areas.
2. Remove from the oven, allow to cool a bit, then peel the skin off of the pepper. Also, slice off a small chunk of the pepper to be diced and used as a garnish.
3. Add the rest of the roasted red pepper and the remaining ingredients to the food processor.
4. Process until mostly smooth. There should be a little bit of texture left naturally, but no chunks.
5. Scoop into a bowl, top with diced roasted red pepper (and a bit of olive oil, if desired), and serve.
This recipe makes for an incredibly smooth, creamy hummus. The flavor is also to die for.
What’s your favorite hummus flavor?