Homemade Roasted Red Pepper Hummus is the best healthy afternoon snack. Loaded with red peppers, chickpeas, tahini, lemon juice and garlic this clean eating recipe is delicious served with veggies and crackers.
That’s right – hummus just so happens to be the ultimate in healthy snacks. …In case you didn’t already know – it is!
And it has every right to be the king/queen of snacking because you get a little bit of just about everything in just one bite – fibre, protein, healthy fats, crazy-incredible flavour.
Homemade roasted red pepper hummus, with all of its clean eating ways, is the dip of my dreams. And now your dreams too because this homemade dip (that doesn’t taste homemade by any means) is good and easy to make too.
AND did I mention delicious?
MORE ABOUT THIS ROASTED RED PEPPER HUMMUS RECIPE…
Despite the bright orangey-red colour, the red pepper flavour in this hummus is subtle but there in all the right ways. And the more roasted and tender the pepper, the more delicious the flavour and the quicker this dip disappears right before your eyes.
True story, friends.
I usually opt to roast my own peppers in the oven (apartment living does not always come with gas appliances so I haven’t been able to roast a pepper right over a flame in quite some time but I do go over oven roasting in this post here). If you’re not down for roasting your own roasted reds from a jar work just as well in this hummus.
This is a chickpea hummus so, obviously, there are chickpeas involved (I mean, not to be confused with white bean hummuses… or hummi..? Or various black bean based hummus dips. You know what I mean.) I use canned, low or no sodium added chickpeas for all my homemade hummus needs. Mostly because canned beans make an easy recipe even easier and because most of the time I don’t plan my hummus attacks far enough in advance to cook up my dried beans. Just open, drain, rinse well and plop those guys into the food processor. If you have leftover chickpeas (this recipe is best with only one and a half cups of chickpeas which may or may not be a full can) you should definitely plan to make some crispy chickpeas, a roasted vegetable grain bowl or two or even some easy-to-make chickpea vegetable soup with the leftover chickpeas.
I will say that this red pepper hummus doesn’t stray too far from the ordinary, classic-type of hummus that doesn’t feature the beautiful/wonderful/delicious roasted reds. Adapted from my Lemon Garlic Hummus recipe which is just such a classic and a definite staple in this Always Nourished kitchen, I went with some garlic, some tahini, a little oil, a little lemon juice for a bright splash of flavour then seasoned appropriately with salt and pepper for this version.
Best served in a big bowl and sprinkled with a few red pepper flakes, a little parsley or green onions and the slightest drizzle of olive oil alongside your favourite crackers (I choose Mary’s Crackers every.single.time.) and veggies.
Easy. Healthy. Delicious. <– All my favourite things when it comes to snacking.