Roasted Red Pepper Hummus

There is no better combination than roasted red pepper hummus served with some fresh veggies or pita chips.

Roasted Red Pepper Hummus

But before I get to this creamy hummus I want to mention that spring cleaning has officially happened at our house. I think the only reason it did happen (especially since I am 34 weeks pregnant) is because John went out of town hunting for a few days so I could take my time. AKA I watch a tv show and on the commercial breaks I do a chore. 

And boy did I feel quite refreshed with a clean house!

And then it rained. Most of the time I love rain – but when you have 3 dogs who have to be let out in the rain in a muddy backyard and then back into a house with clean kitchen floors I do not like the rain.

Hosea always walks on the towels placed down so his muddy paws  do not get everywhere. I cannot say the same for the boykins. I think they use their super powers to avoid those towels at all costs. But surprisingly I won the vicotry over the dogs and rain (mainly because I laid about 20 towels down over all the nicely cleaned floors).

Roasted Red Pepper Hummus

Oh did I say I was going to talk about this hummus? Well yes I did.

During pregnancy my craving for it went a little overboard. And a specific kind too – Sabra’s Roasted Red Pepper Hummus. I am talking about having a whole wheat pita with hummus, turkey, cheese, and kale sandwich every day for lunch kind of craving.

After going through quite a few containers & spending a little too much on hummus I decided it was time to start making my own. I actually tried it out for the first time on my coworkers at our Super Bowl Party and they were all impressed.

Roasted Red Pepper Hummus

I decided I will probably make it from scratch from now on since it’s super quick & easy and I always have all the ingredients on hand with the exception of chickpeas.

What’s your favorite kind of hummus? I saw one recently for a roasted beet hummus that I bet would be good!

Menu of the Week

Glazed Ham with Twice Baked Potato Casserole
Turkey & Soba Noodle Stir Fry
French Onion Grilled Cheese & Mixed Green Salad

Roasted Red Pepper Hummus
  • 1 - 12 fl. oz. jar roasted red peppers
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • ⅓ cup tahini paste
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ⅛ cup reserved juice from the jar of roasted red peppers
  • Paprika, optional
  1. Combine first 6 ingredients in food processor. Pulse
  2. While pulsing add in the juice from bell peppers.
  3. Pour into bowl and mix in a few dashes of paprika for additional seasoning if desired.



About the author

Lauren Hall

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  1. This sounds delish! Come to think of it, I totally forgot tahini in my recipe and it really could have used some.

  2. love how this is such a simple recipe Lauren, and the pics look fab!