Recipe: Spicy Red Pepper Hummus 

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Spicy Red Pepper Hummus : A healthier option than nachos

It is Sunday and this is a great recipe for game day.  Yes, I know it is not nacho cheese, but you can dip with vegetable chips or bean chips and save a whole lot of calories.  This is a spicy hummus that will make you taste buds scream.

AuthorChuckH
DifficultyBeginner

This makes 6-8 servings and is a perfect substitute for nacho cheese or guacamole. It has 2.1 grams of fiber. If you toast high fiber tortillas to make chips and dip serving broccoli you can get 1/2 your required fiber in one meal.

Yields1 Serving
Prep Time1 minCook Time1 minTotal Time2 mins

Ingredients:

 ¾ cup roasted red peppersYou may substitute jalepeno, Santa Fe, or just about any pepper if you prefer.
 15 oz Chickpeas
 12 Garlic
 3 oz Lemon Juice
 ¼ cup Olive Oil
 1 tsp Tahini
 ½ tsp cayenne powder
 Red pepper flakesto taste
 ½ tsp cumin powder
 Kosher salt to taste
 chopper parsleyas a garnish

Directions:

1

Juice lemon and set a side.

2

Chop parsley and set a side.

3

Chop garlic and set a side.

4

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.

5

Transfer to a bowl and refrigerate for about 1 hour.

6

Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.

7

Enjoy!

CategoryTags,

Notes:
  1. This recipe has less than 100 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or in a high fiber taco shell. 
  2. I have added just about any pepper and you can add a spicier if you prefer.  
  3. Cook time is actually refrigerator time.  

Ingredients

 ¾ cup roasted red peppersYou may substitute jalepeno, Santa Fe, or just about any pepper if you prefer.
 15 oz Chickpeas
 12 Garlic
 3 oz Lemon Juice
 ¼ cup Olive Oil
 1 tsp Tahini
 ½ tsp cayenne powder
 Red pepper flakesto taste
 ½ tsp cumin powder
 Kosher salt to taste
 chopper parsleyas a garnish

Directions

1

Juice lemon and set a side.

2

Chop parsley and set a side.

3

Chop garlic and set a side.

4

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.

5

Transfer to a bowl and refrigerate for about 1 hour.

6

Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.

7

Enjoy!

Spicy Red Pepper Hummus
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About the Author

ChuckH
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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