Hummus with Roasted Red Peppers


Hummus with Roasted Red Peppers

From Ultimate Foods for Ultimate Health

Send this with veggies for dipping or 100% whole-wheat pitas.


One 540 mL (19 oz.) can chickpeas, drained and rinsed

2 Tbsp (30 mL) Tahini

2 Tbsp (30 mL) fresh lemon juice

2 cloves garlic, or more if you like

3 Tbsp (45 mL) water

Pinch of cayenne, or more if you like

2 whole roasted red peppers


1. In a food processor or blender puree all the ingredients together except the red pepper. Puree until very smooth.

2. Now, add the red pepper and pulse until well combined. Store covered in the fridge for up to 1 week.

Makes 2 cups (500 mL)

Each ½ cup (125 mL) serving contains

240 Calories, 6 g Total fat, 0 g Trans Fat, 360 mg Sodium, 40 g Carbs, 8 g Fiber, 10 g Protein

What is Tahini and where do I find it?

Tahini is sesame seed paste. You can find it in the Ethnic section in your supermarket or at any health food store. It will last up to 6 months in the fridge, but once you’ve made this recipe, it won’t be kicking around the back of your fridge that long.

Tip: If you are a Wasabi lover try adding 1 Tbsp. (15 mL) Wasabi to the recipe. It’s a big Wasabi rush.

Courtesy Mairlyn Smith