Roasted Red Pepper Hummus (Paleo)

In honor of Father’s Day, I have a recipe my dad asks me to make weekly: Roasted Red Pepper Hummus.

When I can, I try to prep my meals and snacks on Sunday. Unfortunately, this hummus does not often make it to Monday as my dad tends to eat the whole thing by Sunday night.

No exaggeration, I now divide the dip into 2 containers and stow one in the back of the fridge so he won’t see it. Shhhhhh! 

Now, you can make it traditional by using white beans, but I prefer making it with an artichoke base instead (the hummus tastes the same either way!)

Roasted Red Pepper Hummus (Paleo)

Roasted Red Pepper Hummus (Paleo)

Ingredients:

1 (14oz) can of artichokes, drained and squeezed of excess water (or white beans)

3/4 cup chopped roasted red peppers (from jar)

1/2 cup water

3 tbsp tahini 

juice from 1/2 of a lemon

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp paprika

Directions:

Combine all ingredients into a food processor until smooth.

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10 responses to this post.

  1. Love this and so timely because I experimented yesterday with parsnip hummus (as per your recipe but parsnip replaces artichokes and peppers) and it worked a treat!

    Reply

  2. oooohh i’ve been thinking about making hummus lately…. this just might be it! 🙂
    thanks for the recipe!
    xx
    jade

    https://ohjade.wordpress.com/

    Reply

  3. This looks good, the recipe sounds interesting utilizing artichokes. 🙂

    Reply

  4. This looks yummy! I like the twist of using artichokes as well!

    Reply

  5. I must try this!!

    Reply

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