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A bowl of red pepper hummus is garnished with herbs and surrounded by fresh vegetables and pita chips.
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Roasted Red Pepper Hummus

Roasted red pepper hummus is creamy, smokey, and packed with flavor! This is my favorite hummus flavor not only because of the gorgeous color but how easy it is to make such a flavorful dip to serve alongside other dips, pita chips, or vegetables.
Prep Time5 minutes
Total Time5 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 2 whole roasted red bell peppers from a jar
  • 15 ounces (425 g) canned garbanzo beans drained and rinsed
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • Salt and pepper to taste
  • ⅛ cup (29 ml) olive oil more for a creamier, looser consistency

Instructions

  • In the bowl of a food processor, add roasted red bell peppers, garbanzo beans, tahini, lemon juice, salt, and pepper.
    15 ounces canned garbanzo beans, 2 tablespoons tahini, Juice of 1 lemon, Salt and pepper, 2 whole roasted red bell peppers from a jar
    A food processor bowl filled with roasted red peppers, chickpeas, and garlic, with liquid being poured in; a jar of olive oil is nearby.
  • Blend until desired consistency, adding more olive oil through the chute to loosen it up. Pause and scrape down the sides then continue blending until desired consistency is reached.
    1/8 cup olive oil
    A food processor filled with blended red pepper hummus sits on a light gray surface next to a glass container of olive oil.

Nutrition

Serving: 1 serving (103 grams) | Calories: 134 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Potassium: 143 mg | Fiber: 4 g

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