Spicy Roasted Red Pepper Hummus

Recipe

Snack
Spicy Roasted Red Pepper Hummus

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User Rating

3.75 out of 5 stars
Rate it:
4 ratings

Recipe Data

16
Servings
5min
Prep
35min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
Spicy Roasted Red Pepper Hummus
2 ½medium red bell peppers, seeded and sliced
2serrano chile peppers, seeded and halved
1(15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed
2Hy-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

Directions

  1. 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.

  2. 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.

  3. 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).

Nutrition facts

Servings

50 Calories per serving
2 tablespoons

Amounts Per Serving

  • Total Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 75mg
  • Total Carbohydrates: 6g
  • Protein: 2g

Daily Values

0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%

Recipe Source:

Balance February 2019