Roasted peppers make a healthy and delicious addition to traditional hummus  in this Roasted Red Pepper Hummus recipe. This works nicely on warps, for dipping or in hummus bowls. 

Roasted Red Pepper Hummus

Today’s Roasted Red Pepper Hummus recipe reminds me of my childhood. Eating hummus around the kitchen table, talking and spending time with the people I care about most. 

Speaking of family– I think I have mentioned before that my Mom’s side of the family is Lebanese.

When people ask me “what are the customs or traditions that your family has that are Lebanese” I always talk about cooking and food. It is a big part of my family growing up, and when you talk about Lebanese cooking, you of course talk about hummus!

Hummus is our favorite snack, appetizer, side dish or even a healthy main meal (mixed with a little chicken or kibbeh).

Healthy, tasty, and can be customized every time you make it!

Typically we just make plain, old regular hummus (which is fine with me!) since that is how my Mom and Grandma always made it growing up.

Recently though, we have tried to change it up a little from time to time.

Roasted red peppers are a great addition to hummus and add additional health benefits, vitamin C and A and fiber (not to mention the beautiful color they add to hummus).

I bought fire roasted roasted red peppers from Trader Joes but you can use whatever roasted red peppers you want.

Grab your pita and dig in…this Roasted Red Pepper Hummus will be gone in one sitting!

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Roasted Red Pepper Hummus

Yield: 4-6

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 1 -15 oz can of chickpeas (garbanzo beans), drained and rinsed
• juice of 1 lemon
• 1/3 cup tahini
• 1 or 2 cloves garlic {depending on how much you like garlic}
• 3 Tablespoons extra virgin olive oil {you may want more for thinner hummus}
• 2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
• Parsley and paprika to garnish

Instructions

1. Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture).
2. Add an additional small amount of olive oil to thin out the hummus and blend again if you think it is too thick.
3. Place in serving bowl.
4. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
5. Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.