I love looking at hummus flavors in the store and then copying them. Hummus is healthier and cheaper to make yourself. Plus it’s quick and easy. It’s a win-win. I wanted to make a roasted red pepper flavor for a while now, but red peppers themselves are never cheap – that is unless you buy 2 bags of the colored mini peppers at a time when they are on sale for $1.99 five weeks in a row. We always use them up in some form or another. This week I grabbed all the red ones out of a bag and used them in this hummus.
Hummus is easy if you have a good blender (like my Vitamix). Start with this:
- 1 can of chickpeas
- 2 tbsp tahini
- salt and pepper
- about 1/4 cup of water but add it 2 tbsp at a time and keep adding it at the end until it’s the right consistency
- Then just add whatever other flavors/spices you need! For example – the cup of roasted red peppers that was in this one, or all the things I put in my barbecue hummus. Flavor possibilities are rather endless…
This was used on a chicken recipe I made this week that turned out really well – check it out:
Another great thing about hummus is you can do so much with it! Some uses for it I enjoy are:
- Dipping of course – carrots primarly. But celery, peppers, grape tomatoes and even apples are great in hummus. (Depends on the flavor for the apple slices)
- Sandwich or Burger spread – I’m not a mayonnaise or ketchup eater so hummus is a great alternative. Use it on a breakfast sandwich or jazz up a boring turkey sandwich with it.
- Breading chicken with it – see my Roasted Red Pepper Hummus Breaded Chicken
- Putting it in breakfast scrambles – Justin and I do this pretty often actually (back when I ate eggs that is. He still does it.)
- Making it for a healthy appetizer for get-togethers with friends or potlucks.
- Making a dessert version so the dessert tables at parties have a healthier option
- Using it in hummus + veggie bowls with quinoa – a great vegetarian meal!
Roasted Red Pepper Hummus
A healthy oil-free homemade hummus with fresh roasted red peppers and plenty of spices. Perfect for a healthy midday snack or to bring to a potluck party with you!
- 1 can chickpeas drained and rinsed
- 2 tbsp tahini
- 1 cup roasted red peppers*
- 2 tbsp white vinegar
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder more to taste
- 1/2 tsp black pepper
- 1/4 tsp salt
- ~1/4 cup water
*To roast red peppers: preheat oven to 425. Line a cookie sheet with foil. Cut peppers into strips or halves and toss with a little olive oil, salt and pepper. Bake for 15 mintues, stir around and bake a little longer if necessary - it will depend on how small/large you cut them up.
Place chickpeas in a blender or food processor and process until mostly smooth - this will require scraping down the sides a few times
Add the vinegar, spices and red peppers and keep blending and scraping down the sides when needed.
Add water 1 tbsp at a time to help blend and until the desired consistency is reached
Nutrition Facts per 1 serving (2 tbsp): Calories: 78, Fat: 3.5g Carbs: 8.6g, Protein: 3.3g