Everyone should have a favorite hummus recipe. Why? Because its the perfect vehicle for getting more veggies to your mouth!
While you may not have liked the first hummus you tried, or even the second, there’s got to be one out there that you enjoy. With tons of different flavor options and endless uses, it brings versatile to a new level. Some ways that we use hummus:
- Dipping any and every fresh veggie
- Spreading on sprouted grain toast
- As a salad dressing
- In a whole grain veggie-filled wrap
- As a spread in a veggie sandwich
- Topping whole grain pasta
- As a pizza sauce
- Spreading on a bean burger
- Topping roasted or steamed veggies
For those who say they don’t like beans, hummus is often a great way to sneak them in. Often times, with it’s nice and smooth texture, people don’t even know that hummus is made of beans!
Many store-bought hummus is made with oil and most hummus recipes have quite a bit of oil. We steer clear of this processed food (learn why by reading our post Why No Oil?) but still have no problem creating creamy, smooth and flavorful hummus.
This roasted red pepper hummus is a never-fail favorite. You can buy roasted red peppers in the canned food aisle which makes this a very quick recipe to whip up. You can also make you own roasted red peppers by placing a halved and seeded red pepper face down on a baking sheet in an oven set at 425 degrees F for 25 minutes.
Roasted Red Pepper Hummus
- Add all ingredients to a food processor. Process until smooth, scraping down sides as needed. Add more water as needed until desired consistency is reached.