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Roasted Red Pepper Hummus
Smoky bell peppers add so much flavor to this roasted red pepper hummus recipe! Pair it with your favorite veggies for a healthy snack.
Ingredients
- 15 ounce can garbanzo beans (drained)
- 1 roasted red pepper (skin and seeds removed (see note below how to make))
- 2 tbsp fresh parsley (leaves only)
- 2 cloves garlic
- 1 tbsp sesame oil
- 1 lemon (juice of)
- kosher salt and fresh pepper (to taste)
Instructions
- If you want to use a pre-made roasted pepper to save time, jarred works great. If you wish to make your own, see directions in notes below. Combine pepper and all ingredients in a food processor.
- Add a little water if it is too thick.
- Blend until smooth.
- Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.
Notes
Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds.
Nutrition
Serving: 1/4 of dip, Calories: 171kcal, Carbohydrates: 28g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Sodium: 323mg, Fiber: 5g
- WW Points: 3