Roasted Bell Pepper Hummus


Brighten up traditional hummus with a sweet purée of roasted red or orange bell peppers (try our Roasted Bell Peppers).

This isn't a traditional hummus, but it serves the same delicious purpose; it's a great dip for pita chips or crudités, and it's a tasty sandwich spread, too.


2 large red Earthbound Farm Organic Bell Peppers (roasted)
1/2 cup walnuts (toasted)
1/2 cup garbanzo beans (rinsed and drained)
2 tablespoons olive oil (if your peppers have been stored in oil, use that)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 clove Earthbound Farm Organic Garlic (large clove, peeled)
  Salt and cayenne pepper (to taste)


Peel the roasted peppers and discard the skins, stems and seeds. Place the peppers, walnuts, garbanzo beans, olive oil, lemon juice, cumin and garlic in a food processor and purée the mixture. Season to taste with salt and cayenne pepper.

Serve at room temperature or refrigerate, covered, for up to 5 days.

Per serving: Calories 35, Fat 3 grams, Cholesterol 0 mg, Sodium 10 mg, Carbohydrates 3 grams, Fiber 1 gram, 1 gram, Protein 1 gram.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 10%, Vitamin C 50%, Calcium 0%, Iron 2%.

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