Red Pepper Hummus

29 Jul

Don’t tell anyone, but I’m double-dipping (umm…pun intended?!) a little on my post today! Fresh red pepper hummus definitely falls more into the Sprouts side of my blog spectrum, but I wanted to feature it over here on Sprinkles as well! 🙂

If you missed it, my family hosted a Texas-Style Pit BBQ last weekend. In keeping with the spicy, bold flavored theme, I whipped up this red pepper hummus as an appetizer. Pepper Predominant as it may be, I have to admit the peppers didn’t come from our garden…Shh!

Green peppers just wouldn’t have had the same effect in the recipe, I don’t think, though maybe eventually I’ll give them a try.

Red Pepper Hummus


* 1 15 oz. Can Garbanzo Beans
* 2 Tbsp Tahini
* 2 Tbsp Lemon Juice
* 1 Medium Sized Red Pepper, chopped
* 3 Chipotle Peppers in Adobo Sauce, sliced
* 2 Tbsp Chopped Garlic
* 1 tsp Paprika
* 1/8 tsp salt
* Pepper to taste


Rinse and drain canned garbanzo beans, and add to the bowl of a food processor. Process until smooth. Add in tahini, lemon juice, chopped garlic, and process again until smooth.

Add the chopped red pepper, processing in between additions. Add in the chipotle peppers and process.

Finally, add the paprika, and salt and pepper to taste. Adjust seasonings as needed.

From the looks of it, you’d think I could eat hummus on just about anything and everything…You might be right!

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