Roasted Red Pepper Hummus
  • 1 Red Bell Pepper
  • 1 can (15 oz) cooked low-sodium chickpeas, rinsed and drained
  • ½ cup plain whole-milk yogurt
  • 1 small clove garlic
  • 2 TBS olive oil
  • ½ teaspoon ground cumin
  1. Preheat your broiler on High.
  2. Line a broiler pan with aluminum foil.
  3. Broil the peppers, turning occasionally, until the skin is blackened all over.
  4. Transfer to a glass bowl and cover to let the pepper steam to help loosen the skin. Let stand to cool.
  5. When cool enough to handle, cut the pepper in half then remove and discard the stem, seeds and blackened skin.
  6. In a food processer or blender, combine the chickpeas, half of the roasted red pepper, the yogurt, garlic, cumin, and olive oil and process until smooth. Cut the other half of the bell pepper into small strips for dipping.
  7. Refrigerate the hummus in an airtight container for up to 1 week; refrigerate the pepper strips for up to 3 days.
  8. **You can also make extra roasted red bell pepper, puree them and then freeze for future mix-ins. Also try with ricotta cheese, cottage cheese or even with chicken or pork.
Recipe by janie-jean at