This Tasty Tuesday, let’s talk about one of the most beloved and versatile dips—hummus! This creamy, protein-packed spread has been a staple in Mediterranean and Middle Eastern cuisine for centuries. While its exact origin is debated, hummus is widely enjoyed across countries like Lebanon, Greece and Turkey, each adding its own twist to the classic recipe.
Traditional hummus is made with chickpeas, tahini, garlic, lemon juice and olive oil. But today, I’m sharing my oil-free version of Roasted Red Pepper Hummus that’s just as rich and flavorful—without the extra fat! Roasted red peppers add a smoky sweetness, while tahini and lemon juice keep it smooth and creamy.
Recipe:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red bell pepper (jarred or homemade)
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt to taste
- 2-3 tbsp water (to blend)
Instructions:
- Add all ingredients to a food processor or blender.
- Blend until smooth, adding water a little at a time to reach desired consistency.
- Taste and adjust seasoning if needed.
- Serve with fresh veggies, pita or as a spread in wraps and sandwiches.
This hummus is creamy, flavorful and perfect for dipping, spreading or even just eating by the spoonful.
Try it out and let me know on Social Media how you love to enjoy your hummus!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
