There are lots of way to eat peppers, and one of my favorites is Roasted Red Pepper Hummus. We eat it with lots of different veggies, like baby carrots, broccoli, cucumber sticks, and even bell pepper slices. It’s also great with whole grain crackers and naan, we devour the stuff. I’ll confess, I used to just buy the pre-packaged hummus at the store, but it’s so easy to make, I just went ahead and whipped up a batch.
It’s such a great snack, especially when I’ve set a daily goal of eating more veggies. Before I share the recipe, here’s what everyone else is sharing today.
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob
Roasted Red Pepper & Garlic Hummus is a great way to get veggies into your diet
10 minPrep Time
10 minTotal Time
Yields 4
Save RecipeIngredients
- 1 14oz can garbanzo beans, drained and rinsed
- 2/3 C Tahini
- 1/3 C lemon juice {about 2 lg lemons}
- 2 cloves of garlic, pressed
- 1 lg red bell pepper, roasted and peeled
- 1 tsp salt
- 3 Tbsp olive oil, divided
Instructions
- Combine first all ingredients, except 2 Tbsp of the olive oil, in a blender, food processor or chopper.
- Combine until well blended, transfer to serving dish and rizzle with remaining 2 Tbsp of olive oil
Notes
Serve with naan, whole grain crackers and fresh veggies, such as baby carrots, bell pepper slices, broccoli, cucumber and cauliflower
- Calories 1358
- Total Fat: 126 g 193.85%
- Saturated Fat: 18 g 90%
- Cholesterol: 0 mg 0%
- Sodium: 2481 mg 103.38%
- Potassium: 892 mg 25.49%
- Total Carbohydrate: 45 g %
- Sugar: 1 g
- Protein: 30 g
- Vitamin A: 3.4%
- Calcium: 257 mg 25.7%
- Iron: 8 mg 44.44%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Leave a Reply