Roasted Red Pepper Hummus
I woke up yesterday morning with a sugar hangover. After baking cupcakes and taste-testing frosting recipes the past weekend, I was craving two things yesterday– fresh vegetables and water.
One of my favorite snacks is hummus and fresh veggies. It is light, refreshing, and filling. Although I do not discriminate against store-bought hummus, I love homemade hummus because I know exactly what is going into it, it is easy to make, and I can customize it to whatever I want at the moment!
Yesterday, I wanted Roasted Red Pepper Hummus. I have made lots of different types of hummus before, but I think Roasted Red Pepper Hummus might be the most flavorful to date… Plus look at that red-orange color! It is creamy, fresh, and slightly spicy.
The perfect dish when you need a healthy and tasty change of pace.
Roasted Red Pepper Hummus recipe by The Bite-Sized Baker:
1 (15 oz.) can chickpeas, drained and rinsed
¾ cup roasted red pepper (I recommend using Trader Joe’s Fire Roasted Red Peppers)
2.5 T tahini
2 tablespoons olive oil
3 garlic cloves, peeled
1 teaspoon sea salt
Juice of one lemon
Hot sauce, to taste
Red pepper flakes, for garnish
Combine all ingredients except olive oil in a food processor or blender.
Gradually add olive oil and puree until smooth.
Chill to allow flavors to blend until ready to serve.
Makes 22 Servings
Serving Size: 1 Tablespoon
Fat: 2.7 g (Saturated 0 g)
Cholesterol: 0 mg
Carbohydrate: 3 g
Fiber: <1 g
Protein: 1.5 g
**Note: I calculated nutritional facts using a feature on Daily Burn.