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Smoky Red Pepper Hummus

Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or vegan meal.

Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.
Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.

Smoky Red Pepper Hummus

Ingredients:

  • 1 (15-ounce) can garbanzo beans

  • 1/2 cup roasted red peppers, from a jar, drained

  • 2 tablespoons almond butter

  • 1 tablespoon minced garlic

  • 1 tablespoon minced jalapeno

  • 1 tablespoon freshly grated lemon zest

  • 2 tablespoons lemon juice

  • 3 tablespoons finely chopped cilantro leaves

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 2 teaspoons of adobo sauce from can of chipotle peppers

  • 1/4  cup olive oil

  • Salt and freshly ground black pepper to taste


Directions:

  1. In a food processor, combine garbanzo beans, peppers, almond butter, garlic, jalapeno, lemon zest, juice, cilantro, spices, and adobo sauce.

  2. Puree garbanzo bean mixture. Slowly add olive oil while motor is running to form a thick spread or dip.

  3. Serve immediately or refrigerate for up to 3 days. Pair with vegetables or pita bread.


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