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.

Print Recipe

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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