Roasted Red Pepper Hummus

Roasted red pepper lends a sweet, smoky note and warm color to this classic chickpea dip, which is also delicious as a spread on sandwiches and wraps.

 

Roasted Red Pepper Hummus

 

Ingredients

 

• 1 can (15 oz./470 g) chickpeas, drained and rinsed
• 1 roasted red bell pepper, jarred or homemade, roughly chopped
• 2 Tbs. olive oil
• 2 tsp. tahini
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1/2 tsp. sea salt
• Juice of 1 lemon

Directions

 

1. In a blender or food processor, process the chickpeas, bell pepper, olive oil, tahini, cumin, paprika, salt and lemon juice until very smooth.

 

2. Serve immediately, or transfer the dip to an airtight container and refrigerate for up to 3 days. Makes about 1 cup (8 oz./250 g); serves 6.

 

 

 

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.