Roasted Red Pepper Hummus

I’m not sure there has ever been a hummus I didn’t like. Years ago, I did recipe development for LIVESTRONG and developed around eight dessert hummus recipes, which I truly loved, so when I say I love hummus, I really do. This Roasted Red Pepper Hummus is a keeper and is a nice twist to the plain stuff (which I also love).

Nutrition in Hummus

As if you needed a reason to eat hummus, other than it’s delicious, I’ll remind you of the rocking nutrition in it. You start with a base of chickpeas—loaded with fiber, phytonutrients, and protein! Then you add red peppers—vitamin C and beta-carotene—for their sweet roasted flavor. Then it’s more antioxidants from garlic—you know they have antioxidants because of their bite and strong smell, it’s true. I love to add olive oil to blend it AND to finish it. MANY studies have solidified the heart health benefits of olive oil. I’m pretty sure we can say that out loud with a—it DEFINITELY benefits your heart—instead of using “may” benefit your heart.

What to Eat With Hummus

I love a mix of fresh veggies and some type of bread or cracker with my hummus. The dipping vessel has to be easy to hold the hummus. Here are my top 5:

• Sliced carrots
• Mini peppers cut in half or bell peppers cut into dipper size
• Sliced cucumbers
• Pretzel crisps or crackers
• Crostini

Garnish your hummus with a little of what’s in your hummus. I love a little crunch, so I love to put pine nuts on any hummus. Save a few roasted red peppers to put on the top and mix in as you nosh.

Try this today and let me know in the comments how you like it!

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