Roasted Red Pepper Hummus
I think I prefer lots of appetizers to a big meal. It’s fun to have a variety of tastes, right?! And it’s even better when the appetizers are healthy!
This roasted red pepper hummus is the perfect healthy appetizer. It’s made with red pepper, chickpeas, tahini, lemon juice, olive oil, vinegar, and spices.
How to make Roasted Red Pepper Hummus:
I use jarred roasted red peppers, but you could roast a red bell pepper in the oven yourself. Roast with a little olive oil at 400 degrees F for about 40 minutes. Let cool before using for hummus.
Add a roasted red pepper to a food processor or blender. Then, add drained chickpeas. Next, add tahini, lemon juice, olive oil and vinegar. I use apple cider vinegar, but you could use any vinegar you have.
Now blend until smooth and mix in the spices.
Drizzle olive oil on top and serve.
What to eat with Roasted Red Pepper Hummus:
- Crackers
- Tortilla chips
- Carrot sticks
- Tomato slices
- Broccoli
- Cauliflower
- Celery sticks
I like to add hummus to many things I eat. I add hummus to salads and mix it in with the dressing. I add hummus to quinoa bowls with spinach and mixed vegetables. I even eat it with falafel (double the chickpeas!).
Roasted Red Pepper Hummus
Equipment
- Food processor or blender
Ingredients
- 1 can Chickpeas (15.5 ounces)
- 1 Roasted red pepper
- 1/4 cup Tahini
- 1/4 cup Lemon juice
- 1 tbsp Olive oil
- 1 tsp Apple cider vinegar or preferred vinegar
- 1 tsp Garlic powder or fresh garlic
- 1/2 tsp Black pepper
Instructions
- *Put roasted red pepper in food processor. Add chickpeas, tahini, lemon juice, olive oil, and vinegar and blend until smooth.
- Add seasons and mix.
- Drizzle olive oil on top and serve.