We are in full swing of appetizer season, folks! Between football games, holiday parties, pot-lucks, etc., I can imagine most of us have been knee-deep in appetizers galore lately.
This is one of my go-to recipes for appetizers. It is so quick and simple to throw together, yet packed with flavor and healthy ingredients.
Ever since I realized how easy it is to make homemade hummus, and how much more fresh it tastes, I haven’t been able to go back to pre-packaged. I usually make a batch at the start of every week and it stays fresh for up to a week. I mix up the flavors and use it as a spread in wraps, as a dip for veggies or pita chips, or as a salad topper to amp up the flavor. It’s the perfect healthy snack to have on hand.
The signature ingredient in hummus is a paste called Tahini. Tahini is made out of ground, hulled sesame seeds and is similar in texture to peanut butter. You can buy Tahini at your local grocery store in the ethnic food isle. Tahini is a great source of healthy fatty acids omega-3 and omega-6. It is also relatively high in calcium and protein, making it the perfect addition to vegetarian and vegan dishes. It’s also super tasty!
The most glorious thing about this appetizer is it only calls for 4 ingredients – Tahini, 1/2 jar of marinated roasted red peppers, extra virgin olive oil and 1 can of chick peas. Typical hummus recipes usually call for more olive oil, however since the roasted red peppers add such a silky texture, you can get away with less oil without jeopardizing the consistency.
Roasted Red Pepper Hummus
Makes ~ 1.5 cups prepared. Serving size: 1/4 cup (4 tbsp)
- 1/2 jar of marinated roasted peppers (I use Mt. Olive) + 2 extra tbsp of marinated pepper juice from the jar
- 1 can Garbanzos/chick peas, drained and thoroughly rinsed
- 2 tbsp Tahini
- 1 tbsp extra virgin olive oil
- Add all ingredients to a high-power food processor or blender
- Blend for ~2-3 minutes, until all ingredients become pureed in consistency
- Serve chilled or store in airtight containers refrigerated for up to one week
Nutrition facts per serving (1/4 cup)
Calories: 120; Total Fat: 6.5 gm; Saturated Fat: <1 gm; Cholesterol: 0 mg; Sodium: 160 mg; Carbohydrates: 14 gm; Fiber: 3 gm; Sugar: 1 gm; Protein: 4 gm