Roasted red pepper hummus is full of vitamins and makes a great snack. Drizzle it with extra virgin olive oil and serve it with olives, apples, carrots or crackers.
It’s back to school time and we’re in need of some yummy, healthy after school snacks. I love roasted red pepper hummus. It’s great with veggies, crackers and pita bread. Our favorite pairings with this dip are baby carrots, rice crackers and apples. Cucumber slices are great too. It’s a great way to get some extra veggie vitamins and fiber.
Red bell peppers are loaded with vitamin C and antioxidants.
Making your own roasted red pepper hummus is super easy. It’s best if the hummus has some time to “rest” so the flavors really meld. About 30 minutes in the fridge is perfect. I tend to make it a day ahead, so it’s ready to go right after school or can be packed away in a small container for lunches. Making your own hummus allows you to control the amount of garlic, spice and salt you prefer. There are also no preservatives to worry about.
This recipe makes about a cup and a half of hummus. Store the hummus in an air-tight container in the fridge up to 3- 4 days. It usually doesn’t last more than 2 days in our household (because it’s eaten up)! This is a great dip for parties and football games. Serve it with a variety of veggies and crackers. It’s also great with a drizzle of olive oil, fresh olives and toasted pine nuts on top.
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Essential items for this recipe:
Roasted red pepper hummus
Sweet red bell peppers, fragrant garlic and thyme make this easy dip a hit. Perfect for after school snacks or a veggie dip.
- 3 red peppers (cored and sliced)
- 2-3 garlic cloves (skins removed and smashed)
- 4 1/2 tbsp olive oil (divided, 2 tbsp & 2 1/2 tbsp)
- 1/2 tsp dried thyme
- 1 15 oz can garbanzo beans (drained and rinsed)
- 2 tbsp lemon juice
- 2 tsp sea salt (divided, 1 tsp & 1 tsp)
- 1/4 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper (divided, 1/4 tsp & 1/4 tsp)
- Move your oven rack to the lower 3/4 of the oven. Preheat the oven to 400 F.
- Core and remove the seeds from the red peppers and slice them. Remove the skins from the garlic cloves and smash them once. To smash garlic, carefully use the side of your knife blade and press down with the palm of your hand on. Place the red peppers and garlic on a large baking sheet.
- Add 1 1/2 to 2 tablespoons of olive oil to the red peppers and toss them with your hands. Season the peppers with 1/2 tsp of thyme, 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Roast the peppers in the oven at 400 F for approximately 10 minutes. Then reduce the heat to 375 F and roast for approximately another 30 minutes or until the peppers have softened and begun to caramelize. Stir and turn the peppers a couple times during this time.
- Remove the peppers from the oven and let them cool for 5 minutes. Next, add them to the food processor. Add the garbanzo beans, 2 1/2 tbsp olive oil, 1 tsp sea salt, lemon juice, cayenne pepper and blend until smooth. Add the remaining 1/4 tsp ground black pepper as needed to taste.
- Let the hummus cool in the fridge for 30 minutes. This lets the flavors really come together.
Recipe complements of northwestspoon.com Sign up for our email newsletter for more great recipes delivered right to your inbox. Garbanzo beans are also known as chick peas. Store in an air-tight container in the refrigerator for 3 – 4 days.