Make Hummus: Preheat oven to 425 degrees. Line a baking sheet with foil. Place bell and serrano peppers on prepared baking sheet. Roast for 30 minutes or until peppers are slightly charred. Cool peppers on baking sheet on a wire rack for 10 minutes.
Hummus is a protein-packed snack dip that is vegan and gluten-free. If desired, step up your dip game by making homemade naan flatbread wedges for dipping.
Servings and Ingredients
|Spicy Roasted Red Pepper Hummus|
|2 ½ medium red bell peppers, seeded and sliced|
|2 serrano chile peppers, seeded and halved|
|1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed|
|2 Hy-Vee Short Cuts garlic cloves|
|¼ c. tahini|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground cumin|
|Charred Naan Flatbread Wedges|
|2 (4.4-oz. each) naan flatbreads|
Things To Grab
- Baking sheet
- Aluminum foil
- Blender or food processor
- Medium skillet
- Nonstick cooking spray
Place beans, garlic, lemon juice, tahini, salt, and cumin in a blender or food processor. Add 2 charred bell peppers and the serrano peppers. Cover and blend until smooth. Transfer hummus to a serving bowl. Chop remaining 1/2 charred bell pepper; place on top of hummus.
If desired, serve with Charred Naan Flatbread Wedges: Spray a medium skillet with nonstick spray. Heat skillet over medium-high heat. Place flatbread in the skillet; heat until slightly charred, turning once. Cut flatbread into wedges. Repeat with remaining flatbread(s).
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 6g
- Protein: 2g