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
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!
- 2 medium red peppers
- 1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
- ¼ cup lemon juice 1 lemon, juiced
- 2 garlic cloves
- 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
- 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.
I you’re a fan of this Skinny Roasted Red Pepper Hummus, you’ve got to try all of my favorites!
Something think about….
What’s your favorite hummus flavor? Have you ever tried making your own hummus?
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