Hummus is a traditional dip or spread that consists of mashed/pureed chickpeas and in its original form, tahini (a paste made of ground sesame seeds), lemon juice, and garlic. A popular way to serve hummus is as a dip with pita chips or cut up vegetables. It can also be slathered on flatbread or used as a spread on a veggie sandwich.

There are countless variations to classic hummus and I came across one that included roasted red peppers in a recent issue of Cooking Light magazine. When I saw this recipe, I decided to give it a shot and tried to adapt the recipe to suit my tastes. This one worked and I’ll definitely be keeping this recipe!

Red Pepper Hummus (adapted from a Cooking Light version)

1/2 red bell pepper
2 1/2 T. fresh lemon juice
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 can chickpeas, drained and rinsed
1 garlic clove, quartered
1 T. olive oil

1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place one pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

3. Place bell pepper and remaining ingredients in a food processor; process until smooth, slowly adding olive oil until desired consistency.


3 Responses to “Hummus”

  1. Jigginjessica on August 8, 2007 at 12:15 pm

    This sounds really great!


  2. marlene ford on November 6, 2011 at 6:51 am

    The pumpkin bread was excellent. It really gave an accurate baking time, too. No creamy, “center filling!”
    Thanks, Marlene


  3. Pingback: 68 Healthy Recipes for 2014 | Devil0S' Blog

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