Roasted Red Pepper Hummus
July 22, 2010 in Appetizers/Snacks by Joyce Bunderson
Getting out of the clutches of obesity is not an easy goal, but certainly one worthy of our efforts and commitment – it can be done. Not giving up is at the heart of the success. This yummy Roasted Red Pepper Hummus will make sticking to your eating plan a little easier.
Roasted Red Pepper Hummus

By July 22, 2010
Published:- Yield: 3-4 cups
Getting out of the clutches of obesity is not an easy goal, but certainly one worthy of our efforts and commitment – it can be done. …
Ingredients
- 2 15 ounce cans garbanzo beans rinsed and drained, with 1/3 cup liquid reserved
- 2 teaspoons garlic minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 ½ cups red peppers roasted, drained
- 3 tablespoons peanut butter (peanuts only – high quality peanut butter – no added oil); you can make it without the peanut butter.
- 2 tablespoons lime juice
- 1 teaspoon cumin ground
- ¼ teaspoon pepper black
Instructions
- Gather the ingredients.
- Rinsed and drained garbanzo beans.
- Add roasted red pepper pieces.
- Add the minced garlic.
- Reserved liquid from garbanzo beans and olive oil
- Measure two tablespoons of lime juice.
- Add the spices.
- Add the nut butter or tahini.
- Whirl in the blender or food processor. Process until the mixture is smooth and no lumps remain, scraping down the sides of the bowl as needed.
- Serve immediately, or cover and chill until ready to use.
Perfect for a fresh vegetable dip; whole wheat crackers or whole grain corn chips.
- Course: Appetizer
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