Another busy weekend behind me and I couldn't be looking forward to next week anymore than I am! My little girl will be out of school and done with her dance for this season; giving me a much needed little break. With the last few days, weeks, and months all blurring together, I needed something easy and light to toss together after milling around the store today for my weekly shopping trip.
I decided some homemade hummus would hit the spot perfectly. I've made my share of hummus before, but hadn't yet dabbled with a roasted red pepper variation which happens to be one of my favorites to buy.
Did you know that it only takes a handful of ingredients and about 1 minute to make yourself your own fresh homemade hummus? Yep. A few more bonus minutes to roast and sweat your bell pepper yourself and you're all set.
To make this hummus a little better-for-you, I used low sodium garbanzo beans and made my own roasted red bell pepper to avoid the ones jarred in oil. There's just no need for the oil for this today!
You could serve this hummus any which way that you want. Fresh veggies for scooping or used in a wrap, either way you can rest assured that there's only 5 ingredients in here. All of which you have complete control over.
Today I served my hummus with some multi-grain and seed tortilla chips and some pita crisps, but I also have plans to use it in a fun little wrap for lunch this week!
5 Ingredient Roasted Red Pepper Hummus
Servings: 12 • Size: 2 Tbsp. • Calories: 77.3 • Fat: 4.7 g • Carb: 7.4 g • Fiber: 2.1 g • Protein: 3.2 g • Sugar: 0.6 g • Sodium: 34 mg
1/2 Red Bell Pepper
1 (14.5 Oz.) Can Reduced Sodium Garbanzo Beans
1/3 C. Tahini Paste
2 Tbsp. Fresh Lime Juice
1 Garlic Clove
Salt & Pepper to Taste (Optional)
Char the red bell pepper however you desire.
I place mine over my gas oven burner, but you could also do this on a grill.
Once charred, place the pepper into a medium bowl and cover with plastic wrap for about 10-20 minutes.
When the pepper has sweat for a while and cooled, carefully remove it from the bowl and remove the charred skin. It should come off rather easily.
Put 1/2 roasted red bell pepper, 1 Can Reduced Sodium Garbanzo Beans, 1/3 C. Tahini, 2 Tbsp. Fresh Lime Juice, and 1 Garlic Clove into a food processor or blender and puree down to a smooth paste.
Enjoy right away or chill and serve when ready!
Store leftovers in an airtight container in the fridge for up to 5 days.