Making your own roasted red pepper hummus is easy, inexpensive, and so much tastier than the store bought kind! Not to mention gluten free and healthy!
I am excited about today’s Fit Foodie Finds’ sponsor, Crunchmaster. I am sure you’ve seen their products at local grocery stores. They make whole-grained crackers, crisps, and (new!) pop chips! Their products are the perfect addition to any piece of cheese, spread, or dip.
I paired this recipe with Crunchmaster’s Popped Edamame Sea Salt Chips. Can I just say that I am obsessed with the texture of those chips!
By the way- the Popped Edamame chips are gluten-free and GMO-free! They taste like edamame with a hint of sea-salt and a mega crunch….just the way I like my chips!
Homemade hummus is my jam! You guys- it is SO easy to make and definitely worth the extra effort to roast your own red pepper at home!
If you’re feeling on the lazier side, you can purchase already roasted red peppers (jarred) and it will be just as tasty!
For this recipe, you’ll need a food processor. I used my small Kitchen-Aid one. It’s 3.5 cups and THE PERFECT size for a batch of hummus.
This Homemade Roasted Red Pepper Hummus is……
Perfectly smooth
Red Peppery with a hint of garlic and sea salt
Healthy!
Gluten Free
Vegan
Paleo
Getting up close and personal with the hummus…
Before partnering with Crunchmaster for this recipe, I’d been a log time user (eater). I love that their the products are both gluten and GMO free. Most of them are vegan and dairy free, too! They use whole ingredients….local when possible, which is so awesome!
When they first contacted me I was super excited because I found out they are based in Milwaukee, WI very close to where I grew up! I seriously LOVE partnering with local companies!
Hope you are all having a great week!
This post is sponsored by Crunchmaster. I was compensated, but as always, all opinions are 100% my own!
Making your own roasted red pepper hummus is easy, inexpensive, and so much tastier than the store bought kind! Not to mention gluten free and healthy!
Ingredients
Scale
1 can garbanzo beans, cooked
1 red pepper, large (or 2 small)
3 tablespoons tahini
½ lemon (~ 3 tablespoons lemon juice)
2 tablespoons EVOO
1 tablespoon garlic, minced
½ teaspoon ground cumin
pinch of paprika
sea salt, to taste
Instructions
First, preheat oven to 450ºF. Then, place your red pepper (whole) on a tin foil-lined baking sheet.
Roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper. If there isn’t, roast longer.
Once the red pepper has blackened, transfer into a ziplock bag and seal. Let sit for about 15 minutes. This will create steam and make it easier to remove the skin. Peel the red bell pepper. Remove any seeds from the insides and slice into large chunks.
In a small food processor, place roasted red peppers and the rest of your ingredients. Pulse until smooth.
Serve with Crunchmaster Popped Edamame Chips and raw vegetables.