Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (15 ounce) can garbanzo beans, rinsed and drained; ¾ cup chopped roasted red peppers, divided; ¼ cup tahini (sesame seed paste); 3 cloves garlic, peeled; Zest and juice of 1-2 medium lemons; ½ teaspoon kosher or sea salt; ¼ teaspoon ground black pepper; ½ cup olive oil; Pita chips and raw vegetables, for serving

By Julie Andrews

It’s a new year, but my love for hummus hasn’t faltered. I’ve been making this recipe for years now, and it never disappoints (if I decide to share).

The best part – besides eating it – is the fact that all ingredients are tossed together in a food processor and blended until smooth and creamy. I use 2 lemons because I love the extra brightness it provides, but you can customize the recipe as you like it (hint: adding more garlic is never a bad thing). You can eat it as-is, but there are also endless topping options, such as roasted red peppers, olives, roasted garlic and pine nuts.

I also love that it’s packed with plant-based protein and fiber, meaning it keeps me full and satisfied until lunch or dinner. And it never hurts to use veggies as the dippers for even more nutrition. Plus, I can make a batch on Sunday and a nutritious snack is ready for me every single day of the week! This hummus is simply snack heaven!