Video: Roasted red pepper hummus

Roasted red pepper hummus

Serves 16

Tip: Refrigerate hummus up to 1 week. Use as a spread for wraps or sandwiches.

  1. Add 2 cups chickpeas.
  2. Place 2 whole red bell peppers on direct heat.
  3. Turn peppers as outer skin blackens.
  4. Cover and steam 5 to 10 minutes.
  5. Peel cooled peppers.
  6. Add 1 cup roasted red bell pepper.
  7. Add 2 tablespoons white sesame seeds.
  8. Add 1 tablespoon lemon juice.
  9. Add 1 teaspoon kosher salt.
  10. Add 1 tablespoon olive oil.
  11. Add 1 1/4 teaspoons cumin and 1 teaspoon onion powder.
  12. Add 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.
  13. Process until smooth.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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