Roasted Red Pepper Hummus

Summer is here and it's impromptu party season. I love having a few simple recipes on hand that are inexpensive to make with relatively few ingredients to minimize pre-party stress. Dips are a party favorite, especially with the vegetarian crowd. It can be hard to find protein at BBQs when you don't eat meat, but bean based dips pack both protein and fiber. Hummus is a great option, but for people with an allergy to chickpeas (me), it can be hard to find a version without it. Instead I make my own using canned cannellini beans, which according to taste testers is even better than the chickpea variety #winning. The dip is so easy to make, it can barely be considered a recipe.   

Roasted Red Pepper Hummus

1 can cannellini beans
1 roasted red pepper*
1 tsp olive oil
Salt and pepper to taste

Add all of the ingredients to a blender and purée until smooth (I use the Magic Bullet for ease of use and cleaning). Top with fresh cracked black pepper. 

*For maximum flavor, use the roasted red peppers marinated in olive oil and garlic. If they're not available, add an extra teaspoon of olive oil and 1 clove garlic. 

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