I’m so excited to share this amazing hummus recipe with you from Week 1 of the 30 Day Challenge Meal Plan! You can use this versatile recipe as a pizza topping, a dip for veggies or crackers, a sandwich spread or just eat it with a spoon!
Roasted Red Pepper Pumpkin Hummus
Yield: 8 servings (1/4 cup each)
You will need: food processor, can opener, silicone spatula, measuring cups and spoons
1 can chickpeas, rinsed and drained
1/2 cup jarred roasted red peppers
1/4 cup canned pumpkin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 lemon, juice of
1/4 cup olive oil
- Add the chickpeas, red peppers, pumpkin, salt, black pepper, garlic powder and lemon juice to a food processor.
- Process the mixture until everything is well chopped, scraping down the sides.
- With the processor on low, slowly add in the olive oil. Let it run until smooth. Add more olive oil if necessary.
Great ways to use this hummus:
- Pizza topping
- Dip for veggies and crackers (I was using these gluten-free Jilz crackers in the video)
- Sandwich spread
Get more amazing, easy and healthy recipes like this in the 30-day Challenge Meal Plan
Includes 4 weeks of done-for-you meal plans, complete with grocery lists, daily menus, food prep tips for each week, and delicious, healthy recipes! Gluten and dairy free and including vegetarian options for extra variety.