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Sun-Dried Tomato & Roasted Red Pepper Hummus

This Sun-Dried Tomato & Roasted Red Pepper Hummus is a creamy blend of sweet sun-dried tomatoes and fire-y roasted red peppers. This healthy dip is perfect for snacking.

Sun-Dried Tomato & Roasted Red Pepper Hummus {Gluten-Free & Vegan}

If you’re looking for a healthy snack to munch on in-between meals, as an appetizer, for a picnic, or when you’re just plain bored and need something to do, this is the dip for you.

Some of my best snacking occurs during my down time, which why I try to reach for something healthy. I could easily devour an entire tub of Ben & Jerry’s in one sitting if I’m not careful.

Sun-Dried Tomato & Roasted Red Pepper Hummus {Gluten-Free & Vegan}

This hummus is full of good-for-you ingredients that will nourish your body and make your mouth all sorts of happy. Not only that, but it’s a gorgeous shade of vibrant orange. It gets its bold color from the addition of sweet sun-dried tomatoes and roasted red peppers.

Sun-Dried Tomato & Roasted Red Pepper Hummus {Gluten-Free & Vegan}

I like dunk fresh-cut veggies into this bowl of creamy goodness, but it pairs well with just about everything. If you like salad and sandwiches, a smear or a dollop will do you good.

Sun-Dried Tomato & Roasted Red Pepper Hummus {Gluten-Free & Vegan}

This recipe comes together in a few short minutes. The only piece of equipment you’ll need is either a food processor or blender. After you add all of the ingredients to the bowl of your kitchen gadget of choice, blend until smooth.

Viola, you made hummus!

Sun-Dried Tomato & Roasted Red Pepper Hummus {Gluten-Free & Vegan}

Store your hummus in an airtight container in the refrigerator for up to 1 week, but I’m willing to bet it doesn’t last that long.

Sun-Dried Tomato & Roasted Red Pepper Hummus

A creamy combination of sweet sun-dried tomatoes, fire-y roasted red peppers, and chickpeas.

Yield: 2 cups

Total Time: 5 minutes

Prep Time: 5 minutes

Cook Time: 0 minutes

Ingredients:

  • 1 (15.5-ounce) can chickpeas
  • 2 jarred roasted red bell peppers (about 1/2 cup)
  • 15 sun-dried tomato halves (about 1/2 cup)
  • 1/4 cup tahini
  • 1 clove garlic, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • salt to taste

Directions:

  1. Drain the chickpeas, reserving their liquor for later. Rinse the beans thoroughly under cold water. 
  2. Add all of the ingredients to the bowl of a food processor or blender. Pulse until smooth. 
  3. Slowly add 5 tablespoons of the reserved chickpea liquor to the mixture. Season with salt to taste. 
  4. Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week. 
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6 Responses to “Sun-Dried Tomato & Roasted Red Pepper Hummus”

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    1
    Julia — June 16, 2015 at 9:41 am

    I definitely have a habit of reaching for the chocolate or some sugar-infused something or other when I get a case of the munchies, so I’m all over this hummus snack idea. I’ve never made a roasted red pepper version and I bet it’s maaaahvelous! 

    Reply

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    2
    Sam @ SugarSpunRun — June 16, 2015 at 2:25 pm

    I love hummus, and this recipe looks just too good!  Never made it with roasted red peppers before!

    Reply

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    3
    shannon @ a periodic table — June 16, 2015 at 5:56 pm

    YES all the yes! i love hummus in general, but my favorite is the red pepper one. add sun-dried tomatoes to that and i’m super in! it makes me feel like i’m eating all the vegetables when i pile this on chips. :) 

    Reply

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    4
    Tonia — June 16, 2015 at 7:26 pm

    Looks delicious! Can’t wait to try with fresh cut veggies and toasted pita chips. Thanks for sharing the recipe.

    Reply

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    5
    Beth @ bethcakes — June 16, 2015 at 11:17 pm

    Oh gosh, this hummus sounds so good. My favorite restaurant in college had one similar to this and I always ordered it. Totally gonna have to try this!

    Reply

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    6
    Medha @ Whisk & Shout — June 17, 2015 at 7:33 pm

     I love the idea of sundried tomatoes in hummus! Such a flavor boost :)

    Reply

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