Roasted Red Pepper Hummus
Prep time
Total time
  • 2 cans garbanzo beans (rinse really well and drain)
  • 2 cloves, garlic
  • the juice of 1 lemon
  • 2 T. tahini paste
  • 2 T. olive oil
  • ½ tsp. black pepper
  • ¼ tsp. salt
  • 1 roasted bell pepper
  1. Put all ingredients except roasted bell pepper in a food processor.
  2. Puree until smooth. You might need to add a little water to thin it out if necessary.
  3. Scrape sides, add roasted bell pepper and puree again until pepper is broken up and dip turns slightly red.
  4. Refrigerate in an air-tight container for up to a week.
Recipe by Organize Yourself Skinny at