Roasted Red Pepper Hummus Shooters


hummusWhy do you like the Super Bowl? Is it really your love of football? Doubtful. The commercials? Maybe. The parties? Probably. The food? Definitely.

If we’re being honest with ourselves, once you’re past the age of 12, all parties and holidays are really just excuses to eat and drink a lot. Some of us might do it more often if we could, but deep down we know it’s not healthy. If you ate the way you eat at parties every day, you would weigh a million pounds.


Luckily, there’s always that one person who brings a healthy snack to the party, and even though people will act like they’re upset about the vegetable platter, by the fourth round of onion dip and buffalo wings, they’ll be excited to eat something fresh.

Now, if you want to be that person who brings the healthy snack, I have a couple tips for you:

  • It must taste good. You can’t convince people to eat something healthy if it tastes “too healthy.”
  • It must be easy. If people are required to assemble or prep their food, they’re going to go for the easier option (more chips) instead.

With those two tips in mind, I have a suggestion for you. Homemade roasted red pepper hummus in pre-portioned servings. Go to the extra trouble of slicing fresh vegetables and skip the pita chips while you’re at it.

Roasted Red Pepper Hummus Shooters

2 red bell peppers
1 – 15 oz. can chickpeas (aka garbanzo beans)
juice of 1 lemon
1/4 c. tahini
1 garlic clove, minced
2 Tbsp. olive oil
1/2 tsp. cumin
pinch cayenne pepper
1/2-1 tsp. salt

1.  Cut your peppers off the stems and seeds then place them skin-side up on a baking sheet.  Put in the broiler on high for about 10 minutes (you want the tops completely black).  Right after you remove them from the broiler, place in a plastic bag.  The steam will help loosen the skins from peppers.  Once cooled, peel skins away from peppers.

2.  Place peppers, beans, garlic, lemon juice, and tahini in food processor.  While blending, gradually add in the olive oil until it reaches a smooth consistency.

3.  Add in cumin, cayenne and salt then blend once more to make sure it’s fully combined.

4.  Assemble your shot glasses: put the hummus in a plastic bag then cut the corner off the bag.  Squeeze the hummus into the bottom of the shot glass (about 1/3 of the way full).  Place your veggie sticks down into the hummus.

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