Roasted Red Pepper & Garlic Hummus

Are you looking for a light lunch option for work or for at home?  This Roasted Red Pepper & Garlic Hummus is the perfect dip for all those vegetables in your refrigerator.

Roasted Red Pepper & Garlic Hummus. light lunch option

 I know that you don’t believe me when I say that I eat fairly healthy.  I wouldn’t believe me either if I saw things like Cake Batter Cheesecake Brownies and Mocha Chip Cinnamon Rolls coming out of my kitchen all the time :-)

My husband and I actually do eat hummus for lunch probably 4 days out of the week.  This is the perfect lunch for when you are looking to cut calories and eat healthy.  

Roasted Red Pepper & Garlic Hummus. light lunch option

 This hummus is so easy to make.  Place all the ingredients into a food processor or blender and let it do all the work.  We have a Ninja and I have to say, we absolutely love it.  (we got it at Sam’s Club if you are looking for one)

Now I am curious…how do you eat your hummus?  That is, if you do eat hummus.  Both my husband and I prefer it room temperature, so we make it fresh every day.  If we have leftovers in our refrigerator the next day, they have to sit out for a while before either of us will even think about eating it.

Also, what are your favorite vegetables to eat with hummus???  We usually dip broccoli, carrots, cucumbers, and mushrooms.   Is there another veggie that I should try?

Roasted Red Pepper & Garlic Hummus. light lunch option

Now if you are completely in a dip kind of a mood, you need to go check out my friend Aimee at Shugary Sweets.  She has a delicious Guacamole for you today + a Cinco de Mayo recipe round up.   I wish we lived closer, so she could make me dinner :-)


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Roasted Red Pepper & Garlic Hummus

Prep Time: 10 minutes

Yield: 1 1/2 cups

Roasted Red Pepper & Garlic Hummus

This roasted red pepper & garlic hummus is a delicious dip for any vegetables you like.


1 can garbanzo beans, drained
1 Tablespoon garlic
1/2 cup roasted red pepper (I use a jarred pepper)
1 Tablespoon lemon juice
1/4 cup olive oil
1 teaspoon peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper


  1. Combine all the ingredients in a food processor or blender. Mix until smooth. Serve with your favorite vegetables. Makes about 1 1/2 cups.

Some other easy lunch ideas:

cheese quesadillas with barbecue chicken and avocado

Barbecue Chicken & Avocado Quesadillas

guacamole dip, dip recipesGuacamole Hummus

chicken and rice soup, dinner recipes

Spicy Rice and Chicken Soup

Shared on: What’s Cooking, Taste & Tell, Weekend Potluck,

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  1. says

    I love hummus. Like, I seriously make it once a week here. I started doing something recently, it’s tedious, but you pinch off the skin of each garbanzo bean. I usually do it while watching TV :) It makes a world of a difference in the “creamy” factor. Although, sometimes, I skip it cause I’m starving. Red Pepper and garlic is my favorite version too, so when is lunch???
    Aimee @ ShugarySweets recently posted..GuacamoleMy Profile

    • says

      I’m sure it makes a huge difference…I’m just a little lazy! LOL! The ninja really does a pretty good job at creaming them. One of these days though, I’ll give it a try and let you know :-) And come on over for lunch any day…
      Jocelyn Brubaker recently posted..Coconut Nutella LatteMy Profile

  2. says

    I am so impressed that you make your own hummus 4 times a week! I am addicted to hummus but Trader Joe’s is my usual source. Your roasted red pepper hummus looks delicious and I will give it a try (sorry Trader Joe). My usual type is edamame hummus. I love the flavor and it is lower in carbs and higher in protein than most other hummus. Carrots are my favorite hummus holder. :)
    Wendy recently posted..Chocolate Covered Strawberry CookiesMy Profile

  3. Amanda says

    Is the peanut butter necessary? My daughter is allergic. :( I buy pre-packaged hummus, but this seems way cheaper if I can do it without the peanut butter. Thanks!

  4. Kayci says

    Could you use tahini in place of the peanut butter? I just can’t imagine making hummus without tahini in it!

    • says

      Yes, you could definitely use the tahini in place of the peanut butter. I had read somewhere that peanut butter could be used as a substitute when you didn’t have any tahini, so that’s why I had it in this recipe.


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