Roasted Red Pepper Hummus

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Since joining Weight Watchers, I’ve been looking for satisfying snacks that don’t cost me a lot of points.  I pair this hummus with a cup of sugar snap peas for some mid-afternoon crunch.  This cheerful dip celebrates the colors of the season- it’s vibrant orange-red color brightens up any plate.

This is hardly a recipe.  If anything, it’s just a list of ingredients that are easily adaptable to create any kind of glorious chickpea dip that your heart desires! 

Roasted Red Pepper Hummus

2 tbsp tahini (sesame paste), optional but recommended
2 tbsp olive oil
10 oz. canned or fresh chickpeas *If using canned make sure to drain and rinse.
5 oz. roasted red peppers, packed in water
1/8 tsp crushed red pepper flakes, optional, but still recommended
1/4 tsp black pepper, freshly ground
1/2 tsp sea salt

Add all ingredients to a food processor.  Blend until smooth.  If the mixture becomes too thick, add tablespoons of water, one at a time, until you reach your desired consistency.

Serving size: 2 tablespoons
Servings: 12
WW Points Plus: 2 per serving

Dig in!

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