Roasted red pepper hummus with red chili and sun dried tomato
Recipe for Roasted Red Pepper Hummus
A big part of my diet during my weight loss has been hummus. I have found that it helps with cravings and helps to fill me up when eating a vegetable intensive diet. This roasted red pepper hummus is one of my favorites.
Store bought hummus is pretty high in calories, so I have been making my own. By making my own, I am able to control, and reduce, the amount of oil and other ingredients I put in.
- 2 cans of chick peas. I like Napolina because they are large and blend very nicely.
- 3 Large red peppers.
- 3 to 4 oz of sun dried tomatoes.
- 1 large red chili.
- 2 to 3 tablespoons of smoked paprika. Sweet paprika is a great substitute. I just love paprika.
- Sunflower or vegetable oil. Olive oil would work too, but I like sunflower the best.
- Salt if needed.
- Roast the red peppers at 200F for about 30 to 40 minutes. Roast them until the skin begins to turn black and release from the meat of the peppers. I cut the sides off the peppers before roasting instead of roasting them whole.
- When the skin turns black and releases from the meat, take them out and pull all the skin off and discard it.
- Drain and rinse the chick peas.
- Add the chick peas to your blender or food processor. I find the food processor works a lot better.
- Add the red pepper meat, paprika and sun dried tomatoes to the chick peas.
- Blend the peppers and chick peas on low and add the oil very slowly. You just want the mixture to blend smoothly with as little oil as you need.
- Once the mixture gets smooth, or to the texture of your liking, add the red chili. I usually cut the chili in half lengthways. Blend until the chili gets chopped finely.
- Taste the hummus and add salt if needed. I think the sun dried tomatoes add more than enough salt.
If you like it hot, add another red chili or two. I often add more, but I have a couple of other spicy hummus recipes that I make, so this one I don’t usually add more than 1 to my roasted red pepper hummus.
This is great for dipping celery and carrots, or any other raw veggies.