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.

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.

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.

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.

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!

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. 

All images and text ©One Sweet Mess.

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