roasted red pepper hummus with chili and sun dried tomato
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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.

Ingredients:

  • 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.

Method:

  • low calorie snacksRoast 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.