Red Bell Pepper Hummus

Looking for the perfect creamy hummus dip that's packed with nutrition? Then look no further than this delicious Red Bell Pepper Hummus!

Red Bell Pepper Hummus from Weelicious.com

Since we came home from vacation, the kids have been going to a few different camps. When I was a kid I went to the same swimming pool for 3 months straight, which I loved, but watching my kids pick different camps that excite them is pretty darn inspiring. Chloe’s passion for the past few years has been horses, so she’s spent the past few weeks at a farm and riding day camp. When I pick her up I can barely pry her away she loves it so much even covered with flies and dust. Kenya has been at art, zoo and Minecraft camps and hits improv and how to make your own toys in the coming weeks while Chloe will be at magical fairy camp. I don’t even know if they had these types of camps when I was a kid?

Most of the camps don’t serve lunch, so I’ve been doing a summer series with #camplunch to share what I’ve been packing them on Instagram and Facebook. It’s been pretty hot, especially when the kids are outdoors, so I’ve been packing a lot of dips, chips and chopped vegetables that are easy to munch on and will stay fresh till lunch with an ice pack in their bento style lunchbox.


Red Bell Pepper Hummus from Weelicious.com

One of the kids favorite dips is this Red Bell Pepper Hummus. It’s packed with vegetarian protein from the garbanzo beans and tahini and has a really pretty color as well as a sweet, smokiness from the red bell peppers. Instead of using a ton of oil to thicken it I add sweet roasted bell peppers which make for an equally smooth texture while eliminating a lot of the fat and calories that define most dips.

Red Bell Pepper Hummus from Weelicious.com

You can totally use jarred roast bell peppers for this recipe, but if you’ve never tried making them fresh, watch this How to Roast a Red Bell Pepper Video. It’s more than worth the effort!

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Red Bell Pepper Hummus (makes 1 1/2 cups )

Prep Time: 2 mins Cook Time: 0 mins

nut free

dairy free

Ingredients

  • 1 can garbanzo beans
  • 1/2 of a 12 ounce jar roasted red bell peppers (about 1 pepper)
  • 1 garlic clove
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt

Preparation

1. Combine all ingredients in a food processor and pulse until smooth.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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9 comments

  • Aida Mollenkamp

    Yes to homemade red pepper hummus! That texture looks amazing!

    leave a comment

  • Allyson

    Any tips for roasting a red pepper? Was thinking about making this earlier (I have two peppers I need to use) and saw your posting.

    leave a comment

    • Catherine

      I roasted them over our gas burner....

      Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast. There will be some popping as the pepper roasts. Roast until skin is blackened.
      Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.
      If you don't have a gas stove, or want an easier way to roast peppers, slice them in half and lay them on a piece of foil, cut-side down.

      Place in the oven, heated to 425 degrees. Roast for 15-25 minutes, until the skins begin to blister.

      leave a comment

  • Priscilla Basilio

    Oh my gosshhhh! This is perfect for the party I'm going to on Sunday. I might not even share it...

    leave a comment

  • Jana

    Love your ideas! Can I make this hummus without tahini?

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    • McCord

      Yep! You can just omit it, but it will change the flavor. Sometimes I use peanut or sunflower butter instead!

      leave a comment

  • Csa Adventures – November Week Soul Munchies

    […] Roasted red pepper hummus – I froze most of the sweet peppers we brought home, but I roasted a few and made hummus with them. It is so so good. […]

    leave a comment

  • Denise

    Is it safe to say we drain the garbanzos and the red pepper? I'm looking forward to trying this! :)

    leave a comment

  • AmyAnnT

    How long do you think this will keep in the refrigerator? Looks delish!

    leave a comment