This homemade hummus is a much smarter option than the average grocery store tub full of added sugars, inflammatory fats, and preservatives. And you won’t believe how much better the fresh version tastes!
I like to add a little extra Tabasco to this recipe for more zip, but you can easily omit it altogether if you want a kid-friendly version. You can also throw together a delicious wrap with brown rice tortillas, sliced organic turkey, fresh baby spinach, and a dollop of this delicious hummus.
Roasted Red Pepper Hummus is the first recipe in our Mediterranean Mezze menu, to be joined by Smoky Baba Ganoush; Grilled Dijon-Lemon Lamb Kabobs; and Chickpea Falafel Salad with Tahini Dressing.
Roasted Red Pepper Hummus
Appetizers & Snacks, Main, Meatless Mains
June 6, 2017
Roasted red peppers bring this hummus to life with just a touch of natural sweetness. This protein-rich dip is just right with raw veggies or lentil chips.
- Prep: 10 mins
- Yields: 4 to 6 Servings
1 (15-ounce) can organic no-salt chickpeas (garbanzo beans), drained and rinsed
1 bottle roasted red pepper, drained and patted dry
1Combine the chickpeas, garlic, tahini paste, roasted red pepper, lemon juice, lemon zest, and Tabasco in the bowl of a food processor, and puree.
2Stir in the olive oil, salt, and pepper. Transfer to a bowl to serve.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
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