Adrian Harris and Jeremy Inglett
Always a crowd pleaser, this delicious and creamy hummus will certainly be the star at your next family gathering. When you’re cooking for crowds, making an easy appetizer makes your life so much easier. This festive dip is made from just a few ingredients, and it’s great alongside fresh vegetables for dipping. Far from traditional, this irresistibly creamy hummus is made with cannellini beans and roasted red peppers, two pantry items you may very well already have on hand.
Spread any leftovers on sandwiches and wraps. This hummus will keep covered in your refrigerator for up to seven days.
Roasted Red Pepper Hummus
Ingredients
- 3 cups (750 mL) cannellini beans, rinsed and drained
- 1 cup (250 mL) roasted red peppers
- 1/2 cup (125 mL) tahini
- 1/4 cup (60 mL) lemon juice
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 garlic cloves
- 1/8 tsp (0.5 mL) salt
Nutrition
Per serving:
- calories260
- protein10g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates24g
- sugars1g
- fibre6g
- sodium649mg
Directions
01
Add all ingredients to high-powered blender or food processor. Blitz until completely smooth. Chill in refrigerator for 2 to 4 hours before serving. Serve as a dip for vegetables or a sandwich spread.
