Skinny Bell Pepper Hummus
Elevate your snack game with this vibrant, guilt-free Skinny Bell Pepper Hummus! Made with roasted red bell peppers and creamy chickpeas, this flavorful dip is packed with smoky, zesty, and nutty notes, thanks to tahini, garlic, cumin, and a splash of fresh lemon juice. Roasting the bell peppers brings out their natural sweetness, creating a silky-smooth hummus that’s as healthy as it is delicious. Perfect for dipping fresh veggies, whole-grain crackers, or pita chips, this low-calorie hummus is a crowd-pleaser for any occasion. Ready in just 25 minutes and easy to prepare, it’s a nutritious choice that can be enjoyed all week long. Whether you're planning a party appetizer or a quick, wholesome snack, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 1 15-ounce can Canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons Lemon juice
- 2 tablespoons Tahini
- 2 tablespoons Olive oil
- 2 small Garlic cloves
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika (optional, for garnish)
- 0.75 teaspoon Salt
- 2 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on the prepared baking sheet.
Roast the bell peppers in the preheated oven for 15 minutes, or until the skin is blistered and charred in spots.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with a lid or plastic wrap to let the peppers steam for about 10 minutes. This will make it easier to remove the skins.
Once the peppers are cool enough to handle, peel off the skins and discard them.
In a food processor, combine the peeled roasted bell peppers, chickpeas, lemon juice, tahini, olive oil, garlic cloves, ground cumin, salt, and water.
Blend the mixture on high until smooth and creamy. If the hummus is too thick, add additional water, 1 tablespoon at a time, until the desired consistency is reached.
Taste the hummus and adjust seasoning if needed by adding more salt or lemon juice to your preference.
Transfer the hummus to a serving bowl. For an optional garnish, sprinkle smoked paprika over the top, or drizzle with a bit of olive oil.
Serve the Skinny Bell Pepper Hummus with fresh veggies, whole-grain crackers, or pita chips. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 35.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2582 mg | 199% | |
| Iron | 10730.1 mg | 59612% | |
| Potassium | 2274 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
