I love snacking on hummus! This Roasted Red Bell Pepper Hummus recipe will knock your socks off. The best part is there is no need for tahini, we can’t always find it here but if you have it on hand, use it.
We enjoy our hummus with veggies, pretzels, pita bread, bread, chips and on sandwiches instead of mayo. My kids will eat their veggies but when I serve it with hummus amazing things happen. I was in awe as I watched them devour a whole bushel of broccoli with their bowl of hummus. Here’s a recipe to make your own pita chips!
Sun-Dried Tomato & Roasted Red Pepper Hummus
- 1 (15oz. can) Garbanzo beans, (drain but keep liquid)
- 1 Tspn Garlic powder
- 1.5 Tspn Cumin, ground
- 2 Tbspn Olive oil, extra virgin
- 1/4 cp Sun-dried tomato (you can drain them or keep oil)
- 3 Tbspn Lemon Juice
- 1/4 Tspn salt
For roasting:
- 1 large sliced red bell pepper
- 2 garlic cloves
- 1 tbs olive oil
In blender, combine beans, garlic powder, cumin, olive oil, lemon juice, sun-dried tomatoes and salt. Blend. Gradually add reserved bean liquid about 2 tbl, until dip reaches desired consistency. DON’T pour out yet.
HI Mari…. just a question… when do you add the sundried tomatoes? And do you buy the kind packed in oil? And when you measure them, do you drain the oil? 🙂 this sounds yummy… I’m going to try it soon!
Hi Teri,
Good to see you on here. I didn’t specifiy b/c you can go either way and not mess up the recipe.
I used the packed in oil kind but you can also use the kind that is not. The kind I used were round sliced circles so it was really easy for measuring. I just placed 4 sliced in it and that was about 1/4 cps. You can drain the oil if you would like to but I didn’t drain the oil. I have seen recipes that drain the oil but they also use a lot of olive oil. My recipe doesn’t call for that much olive oil so I don’t drain the oil from the sun-dried tomatoes.
It’s very tasty — and I’m not even sure I roasted the peppers correctly… but I really l like it. 🙂 thanks for sharing.