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The earthy flavors of hummus combine with the roasted red pepper to create a wonderful undertone to this dip, which goes great with pita bread, tortilla chips, fresh veggies or by itself!

Roasted Red Pepper Hummus [Vegan]

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Calories

244

Serves

8

Ingredients

  • 2 red bell peppers, roasted (1 cup)
  • 3 cups cooked and drained well garbanzo beans
  • 3/4 cup tahini, roasted (creamy)
  • 1/4 cup lemon juice, fresh squeezed
  • 3 Tbl wheat-free tamari or soy sauce
  • 1 Tbl olive oil
  • 2 tsp cumin powder, toasted
  • 1 1/2 tsp garlic, minced
  • 3/4 tsp sea salt, or to taste
  • 3/4 tsp black pepper, ground to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle chile powder, optional
  • 1/2 teaspoon soy sauce, or to taste, optional

Preparation

  1. Place pepper in food processor with lemon juice, soy sauce, tamari and olive oil and process until well blended.
  2. Add garbanzo beans and remaining ingredients and process until smooth.

Notes

Variations Replace red pepper with one of the following: Garlic Lover’s - 1 1/2 cups roasted garlic, 1 1/2 tsp minced fresh garlic. Sun-dried Tomato Basil - 1/2 cup sun-dried tomatoes, soaked & drained, 2 Tbl basil, minced. Kalamata Rosemary - 1 1/2 Tbl fresh rosemary, minced, 3/4 cup Calamata olives, chopped. Caramelized onions - replace red bell pepper with 1 cup caramelized onions before pureeing

Nutritional Information

Per Serving: Calories: 244 | Carbs: 20 g | Fat: 14 g | Protein: 11 g | Sodium: 476 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Mark Reinfeld

See My Recipes

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i." Check out his website: Vegan Fusion

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