Roasted Red Pepper Hummus
I love hummus. Unfortunately my kids don’t. It’s one of those things that I would really like them to like. A healthy dip and spread all in one is hard to come by after all. I have tried many different recipes – still no luck. So, I was pretty happy when I discovered that two of my kids liked roasted red pepper hummus. Two out of three isn’t bad right?
When kids like a dip they absolutely eat more vegetables. I’ve seen it happen before my eyes countless times (with my own kids, with the daycare kids and with our family and friends’ kids). So my goal, when it comes to dips, is to serve spoon worthy dips. Dips so healthy that if one of the kids started to eat it with a spoon (or more likely a finger) I would be ok with that. A dip as healthy as the veggies they are eating it with, is a magical combination (in my world anyway).
It’s so convenient to have a batch of this hummus in the fridge for a quick and healthy after school or before dinner snack – with veggies or on crackers. And it’s fun to pack in school lunches and let the kids make their own or to act as the glue to hold sandwich sushi together.
After lots of trial and error, here is the roasted red pepper hummus that I make and that my son says tastes just like the store bought hummus he likes so much. Only this is a much healthier version.
I hope you & your kids enjoy it too!
- 1 sweet red pepper, cut in half and seeded
- 1 can (540 ml/19 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1/3 cup plain Greek yogurt
- 1/4 tsp salt
- 1 garlic clove, minced
- Roast red pepper by placing cut side down on a foil lined cookie sheet and broiling for about 10 minutes, or until skin begins to blacken and bubble. Remove from oven, wrap in the foil from the baking sheet and let sit for 20 minutes before removing the skin.
- In a food processor, blend the red pepper, chickpeas, olive oil, lemon juice, yogurt and salt until smooth.
- Stir in garlic.
- Refrigerate for 30 minutes before serving.