Snacks

Avocado Hummus & Roasted Red Pepper Hummus

roasted red pepper hummus

The Atlanta Falcons are going to the Super Bowl! My husband, Powell, and I couldn’t be more excited for our team to be heading to Houston. Once the match up was set, I started wondering what we would do for the game. Super Bowl parties are typically filled with unhealthy finger foods and a lot of excessive snacking while watching, so I opted for a healthier choice: avocado hummus and roasted red pepper hummus.

hummus hummus

Hummus is my go-to healthy dip and whipping the two dips up was quick. Avocados and bell peppers are some of my favorite vegetables, so adding them to hummus was a no brainer and they added great color! 

hummus

I paired the two hummus recipes with carrots, cucumbers, and pita chips for dipping. Super Bowl Sunday is just days away, what do you plan on making for your party?

hummus hummus

Avocado Hummus & Roasted Red Pepper Hummus
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For avocado hummus
  1. 1 can (15 oz.) of chickpeas
  2. 2 ripe avocados
  3. 1 tbsp. tahini
  4. 4 cloves garlic
  5. 3 tbsp. olive oil
  6. 1/4 tsp. cumin
  7. 1/8 tsp. cayenne pepper
  8. salt & pepper to taste
For roasted red pepper hummus
  1. 1 can (15 oz.) of chickpeas
  2. 2 red bell peppers
  3. 1-2 tbsp. lemon juice
  4. 1 tbsp. tahini
  5. 4 cloves garlic
  6. 3 tbsp. olive oil
  7. 1/4 tsp. cumin
  8. 1/8 tsp. cayenne pepper
  9. salt & pepper to taste
Instructions
  1. Turn the oven broiler on high.
  2. Drain and rinse the chickpeas. Remove the pit and peel the avocado. Julienne the red bell peppers and chop about 1/4 cup of the bell pepper to top the hummus with later.
  3. Spread the red bell peppers on to a cookie sheet, drizzle with olive oil, and sprinkle salt and pepper on top. Put the bell peppers under the broiler for about 5 minutes.
  4. While the peppers roast, combine chickpeas, tahini, garlic, and olive oil in a food processor (or blender) and pulse for about 2 minutes.
  5. Add the avocado, cumin, cayenne pepper, salt & pepper and pulse for about 2 to 3 more minutes. If the hummus seems dry, add a little bit more olive oil.
  6. Scoop the hummus into a bowl, sprinkle with cumin and cayenne pepper, and set aside.
  7. Once the peppers have roasted for about 5 minutes, toss them and put them under the broiler for about 5 more minutes.
  8. While the peppers continue to roast, combine chickpeas, tahini, garlic, lemon juice and olive oil in a food processor and pulse for about 2 minutes.
  9. Remove the peppers from the oven and add the julienned peppers to the food processor along with cumin, cayenne pepper, salt & pepper and pulse for about 2 to 3 more minutes.
  10. Scoop into another bowl and top with the chopped and roasted red peppers.
  11. Enjoy with veggies and pita chips!
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1 comment

    This looks so good! Sometimes I forget how easy it is to make hummus. I’m handing the cooking over to my husband this weekend, and he’s making wings for Sunday.

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