Roasted Red Pepper Hummus

5 12 servings, 2 Tbsp. (30 mL) each
Recipe By
Reviews
Prep Time
5
min.
Total Time
5
min.
Servings

12 servings, 2 Tbsp. (30 mL) each

Jarred roasted red peppers are a great pantry item to have on hand. They add flavour to sandwiches and salads but we love them in this hummus recipe paired with our KRAFT Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing. The beautiful orange colour will add a pop to any appetizer platter.

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What You Need

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Make It

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  • Process ingredients in food processor until smooth.

Make Ahead

This easy-to-make hummus can be prepared ahead of time. Refrigerate up to 3 days before serving.

Special Extra

For more flavour, stir 1 tsp. paprika or crushed red pepper into prepared hummus.

How to Roast Red Peppers

You can easily make your own roasted red peppers by holding the peppers over the flame of a gas stove, turning as needed until skins of peppers are evenly blackened and blistered. Transfer peppers to bowl; cover with a plate and let stand until cooled. Use blade of paring knife to scrape off the blackened skins; discard along with the stems, ribs and seeds.

Beet Hummus

Prepare as directed, using Kraft Creamy Caesar Dressing and substituting 2/3 cup chopped cooked red beets for the roasted red peppers.

Servings

  • 12 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 12 servings, 2 Tbsp. (30 mL) each
AMOUNT PER SERVING
Calories 60
% Daily Value
Total fat 1g
Saturated fat 0.1g
Cholesterol 0mg
Sodium 100mg
Carbohydrate 10g
Dietary fibre 2g
Sugars 1g
Protein 3g
   
Vitamin A 0 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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