Roasted Red Pepper Hummus

This “recipe” for hummus is my own creation, though to be fair, hummus is pretty simple to throw together, and no cooking is required. Just mixing. This recipe makes awesome use of my food processor, though, the lack of which had been holding me back from making my own hummus. I limited the amount of oil I used to keep this bean dip on the healthy side of things. You can serve it with veggies (think baby carrots, bell pepper strips), chips, or pieces of bread (pita or otherwise), but my favorite is baked pita chips.

Roasted Red Pepper Hummus

  • 1 large can of garbanzo beans (chickpeas), drained
  • 1 tablespoon of lemon juice
  • 2-3 roasted red peppers, packed in water (from a jar)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon toasted sesame seeds
  • 1 clove of garlic, minced
  • 1 teaspoon olive oil
  • 2 teaspoons light sesame oil

1. Add first 6 ingredients to the bowl of a food processor. Pulse 3 or 4 times to move the mixture around in the bowl, then turn on the food processor.

2. While the processor is running, drizzle the olive oil and sesame oil into the mixture through the lid of the food processor.

3. Enjoy!

Note: Leftovers can be kept in the fridge for about a week. You may want to add additional salt or even black pepper to taste. Go easy on the salt to start with, though, since the canned beans can sometimes be salty depending on which kind you buy. I like it as a dip, but it would be good as a sandwich spread also.

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2 Responses to “Roasted Red Pepper Hummus”

  1. Ysobel

    This looks sooo yummy!

  2. Teri

    It was really good, but the other thing I liked about it is that, for me anyway, being someone who keeps things like roasted red pepper, garlic, sesame oil, etc. on hand, it’s much cheaper than the tiny $4.00 containers at the grocery store. The only thing I had to buy for this was the can of chickpeas.

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