This Roasted Red Pepper Hummus recipe is easy to make.
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I am the only hardcore football fan in my house. The rest of my family only watches the game with me for the food. So I try to make some tasty dishes to reward them for keeping me company.
I like to create a mix of different appetizers for us to munch on during the game. I like to include some healthy options when I set out the appetizer buffet, so I always make at least one type of hummus for us to snack on. Hummus can be served with chips, crackers, and bread, but it also works well as a vegetable dip.
This roasted red pepper hummus is easy to make. You don’t need tahini to make it, so it is also frugal. You can use canned garbanzo beans and canned roasted red peppers to speed up the prep time. The recipe calls for 1/4 cup of lemon juice. I usually use the juice from one lemon, but you can get by with using bottled lemon juice if you need to.
You don’t need a food processor to make hummus. It can be made just as easily in a blender as it can in a food processor.
You will want to make the hummus a few hours before the party, so it has time to chill for an hour or two before you serve it.
Roasted Red Pepper Hummus Recipe
This Roasted Red Pepper Hummus recipe is a tasty and healthy dip that goes great with any appetizer spread.
Ingredients:
- 15 ounce can garbanzo beans, drained
- ½ cup roasted red peppers,
- Juice of one lemon (or ¼ Cup lemon juice)
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- ¼ teaspoon dried basil
Directions:
- Add the garbanzo beans, red peppers, lemon juice, olive oil, and garlic to a blender or food processor.
- Pulse until smooth.
- Add the basil to the hummus and pulse until it is mix in.
- Additional lemon juice or liquid from the jar of peppers may be added if you wish for a thinner consistency.
- Chill for 1-2 hours before serving.
If you have any hummus leftover, it makes a great spread for wraps.
Printable Recipe for Red Pepper Hummus
Roasted Red Pepper Hummus Recipe
Ingredients
- 15 ounce can garbanzo beans drained
- ½ cup roasted red peppers
- Juice of one lemon or ¼ Cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- ¼ teaspoon dried basil
Instructions
- Add the garbanzo beans, red peppers, lemon juice, olive oil, and garlic to a blender or food processor.
- Pulse until smooth.
- Add the basil to the hummus and pulse until it is mix in.
- Additional lemon juice or liquid from the jar of peppers may be added if you wish for a thinner consistency.
- Chill for 1-2 hours before serving.
Nutrition
More Dip Recipes:
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