Roasted Red Pepper Hummus

Hummus is a food that I typically buy pre-made. In my mind it’s a lot cheaper, and quicker to just buy it already made. But recently, I’ve tried to steer away from pre-made/convenience foods and put more effort and love into the food that I am eating. By doing this, I came up with this yummy hummus recipe that is actually much cheaper than pre-made and takes less than 20 minutes to whip up. Also, by making your own you can control what you put in your hummus. Most store bought hummus has preservatives and is high in oil.

The red peppers can definitely be left out, and the flavor can be changed to whatever you’d like. Add more garlic if you would like a more garlic heavy hummus, add cilantro and lime for a Mexican inspired hummus, or different spices to create whatever kind of hummus your hummus loving heart desires!

Most hummus recipes call for tahini which is similar to peanut butter but made with sesame seeds. This ingredient is pretty expensive, so I have found that just using raw sunflower seeds tends to take on the tahini flavor.

All you need for this recipe is the list of ingredients below and a blender or food processor. This makes about 2 cups of hummus, so it’ll last for up to a week and is perfect for dipping any type of vegetables or chips in, spreading on toast, or putting in a wrap, the possibilities are endless!


1 can garbanzo beans (rinsed)
1 (12 or16 oz) jar roasted red peppers (rinsed)
1/3 cup raw sunflower seeds
1 lemon (juiced)
1 Tbsp. dijon mustard
2 Tbsp. raw apple cider vinegar
2 cloves garlic (mashed)
1 tsp. salt 
2 tsp. pepper
1 Tbsp. cumin
Put all ingredients in a blender and blend until smooth. Store in an air-tight container for up to two weeks.




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