I shared this recipe on TV back in December in a segment on "Healthy Holiday Appetizers" and had several people reach out to say that they made it and loved it! The thing is, while I shared it as a holiday feature, it's actually healthy enough to be enjoyed in January...or whenever! This recipe packs a punch of protein, fiber, and flavor without a ton of added calories. I like it with carrots or cucumber, but you could absolutely enjoy it with crackers or as a spread of sandwiches or wraps! When hosting people at my house, I display it next to the charcuterie board with all sorts of assorted veggies and crackers.
The best part of this recipe might be it's assembly time. It takes just fifteen minutes to prepare!
What You’ll Need:
- 2 whole red bell peppers
- 1 can of chickpeas (also called garbanzo beans)
- 1/4 cup fresh lemon juice, about one lemon
- ¼ cup tahini
- 1 garlic clove, minced
- 2 Tbsp. EVOO
- ½ tsp. ground cumin
- ½ tsp. cayenne pepper
- 1 tsp. sea salt
- red pepper flakes for serving
- Preheat oven to Broil.
- Chop red peppers in half. Remove stem and seeds. Place face down on an unprepared baking sheet. Broil red bell peppers for 5-6 minutes. (Carefully watch the bell peppers as they broil quickly.) Remove and set aside (peppers will have some black charring on their skin—that’s good).
- When peppers have cooled, remove their skin by peeling it back (this should be really easy; they will be tender). Chop "naked" peppers into ¼-inch chunks and place in a blender or food processor. Add in remaining ingredients and pulse until everything is thoroughly blended and hummus is created.
- Transfer hummus to a bowl and top with pepper flakes or additional chopped red bell peppers. Enjoy!