Skinny Roasted Red Pepper Hummus
There’s a new favorite hummus in the house!! Yep, that’s right. My family’s favorite Cilantro Jalapeno Hummus has taken a backseat to the off-the-chain delicious Skinny Roasted Red Pepper Hummus!
Beware- this Skinny Roasted Red Pepper Hummus is addictive! My family had this bowl devoured in a matter of minutes. True story- I don’t even think this it lasted an hour. What can I say? We love a good hummus. And this hummus is good, folks.
Amazing flavor, easy to make and way better than store bought. Also, you won’t have to worry about whether or not you have tahini on-hand. You actually don’t need tahini to make damn good hummus. Who knew?
For the pita chips, I cut whole grain pita bread into fours and baked them directly on the oven rack at 425 degrees F. for about 8-10 minutes and until they were just slightly crispy. Then, I lightly sprayed them with coconut oil cooking spray and sprinkled a touch of paprika over the tops. Perfection!
You guys are going to LOVE this hummus! It’s
Ridiculously creamy
Incredibly tasty
Perfectly seasoned
Savory
So addicting
Highly shareable
And a new family favorite!
Serve with pita bread and/or chips, veggies or just a spoon. Seriously, it’s that good! When you make it, be sure to snap a picture and tag @kimscravings on Instagram. I have so much fun seeing what you guys are whipping up!
Skinny Roasted Red Pepper Hummus
Ingredients
- 2 medium red peppers
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- ¼ cup lemon juice (about 1 lemon, juiced)
- 2 cloves garlic
- 1 tablespoon olive oil + more for serving, if desired
- 1 tablespoon water + 1-2 tablespoons more, if needed for desired consistency
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon paprika + more for serving
- Fresh parsley for garnish, if desired
Instructions
- Line a baking sheet with foil, core and seed peppers then slice into quarters. Align peppers on baking sheet and set oven rack about mid-level. Broil peppers on high for 10-15 minutes and until nicely charred. Remove from oven and let them rest for 10 minutes. Chop 1/2 of one of the peppers (2 quarters) into small pieces for topping, set aside.
- Place remaining peppers, chickpeas, lemon juice, garlic, olive oil, water, salt, cumin and paprika into the bowl of a food processor or high-speed blender and blend or puree until very smooth. If you want a thinner hummus, add another tablespoon or two of water. Taste and add additional salt and/or other seasonings as needed.
- Transfer to a serving bowl, top with chopped red pepper, parsley, paprika and olive oil, if desired. Hummus stores well in the fridge for one week.
Notes
Did you make this recipe?
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160 kcals seems a lot for 1g that’s not even a teaspoon – is this a misprint? Should it be per 100g? I just want to be sure before whipping up s batch and digging in! It’s looks delicious!
Yes, that was a typo and the nutritional info has been fixed. This makes 6 servings of 1/4 cup and the nutritional info is for 1/4 cup. Enjoy!
Looks and sounds delicious and I want to make it today because my daughter loves it. I did not see when to add the garbanzo beans…please let me know.
Thanks!
Thanks for that catch! I updated the recipe to show that the chickpeas are added to the food processor with all other ingredients. Hope you and your daughter enjoy as much as my family did!
So snacktime is basically all the time, right? Because I’m pretty sure once I try this, there’s absolutely no going back. Looks SO delish!
I’m so with you!! Ha!