I love having hummus in my refrigerator as a high protein snack or to scoop on my lunch salads! It’s fun to experiment with different flavors because there are endless options and this roasted red pepper one was so easy to make, plus it’s gluten free and vegan and the most perfect color red!
Hummus is easy to prepare because you just throw everything into the blender and mix until smooth! This hummus needs roasted peppers, so you will need to pre-cook them until they are a bit charred. This step is easier than you think! Just slice your peppers in half, remove the stem and seeds, place the peppers on a baking tray with parchment paper skin side up. Cook at 375 for 30 minutes or until you notice that the skins start to blacken. Then remove the peppers from the oven and let them cool. Once they cool, peel off the pepper skin and then blend them in the food processor with the rest of the ingredients until smooth.
You can eat your hummus plain, on a salad, or with crackers, pita, or fresh cut veggies! I paired mine with Pulp Pantry Chips, which are upcycled chips made from juice pulp. To try out this amazing clean snack, use code GIRLSWHOEAT to save 15% off on their website!
Roasted Red Pepper Hummus
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1 can chickpeas
- 3/4 cup roasted red peppers
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp water
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the red peppers on parchment paper, skin side facing up. Cook for 30 minutes or until the skin is charred.
- Remove the peppers from the oven and let cool. Peel the skin off the peppers with your hands.
- Drain and rinse the chickpeas well.
- Place all of the ingredients into a food processor or high speed blender and blend until smooth (1-2 minutes).
- Remove from the blender, place in a bowl, and enjoy with veggies or chips!
