Looking for the perfect creamy hummus dip that’s packed with nutrition? Then look no further than this delicious Red Bell Pepper Hummus!
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.
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.
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!
Red Bell Pepper Hummus
- 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
- Combine all ingredients in a food processor and pulse until smooth.
How long do you think this will keep in the refrigerator? Looks delish!
Is it safe to say we drain the garbanzos and the red pepper? I’m looking forward to trying this! 🙂
[…] 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. […]
Yep! You can just omit it, but it will change the flavor. Sometimes I use peanut or sunflower butter instead!
Love your ideas! Can I make this hummus without tahini?
Oh my gosshhhh! This is perfect for the party I’m going to on Sunday. I might not even share it…
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.
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.
Yes to homemade red pepper hummus! That texture looks amazing!