Lemons and Basil

White Bean Hummus with Roasted Garlic and Red Pepper

Hummus anyone? Or rather crispy, salty blue corn chips, dipped and covered in roasted-garlic-red-pepper-and-white-bean-goodness?? This White Bean Hummus with Roasted Garlic and Red Pepper is chock full of nutrition and loaded with flavor, you’ll be begging for more!

For far too long, I’ve underestimated the simplicity of hummus. Not only is it a breeze to make, but with such simple ingredients and countless flavor options, there are endless ways to serve this savory spread. You can lather it on a wrap or slice of whole grain bread, and call it lunch, or grab your favorite chips, crackers, or veggies for a midday snack. Or if you’re like me, it might start as a snack and quickly turn into lunch.


As a big-salad-for-lunch kinda girl, every day I fill up a huge bowl full of greens, top them with whatever veggies, nuts, and cheese are in the house, drizzle with a little dressing and lunch is made. But with this hummus in the fridge, more than once I got it out to snack on while making my salad, and the next thing I knew, I was ditching the salad and spreading this stuff on a whole grain tortilla, adding a layer of spinach, followed by some cheese and slivered almonds and calling it done.

Flavorful + Filling = Satisfied!

This hummus is a little less traditional; white beans in place of garbanzo beans, and no tahini, but I promise it does not disappoint. The fresh basil, roasted red pepper and garlic, along with a pinch of chipotle powder add immense flavor. And with football season just around the corner, it’s the perfect healthy snack for those Sunday get-togethers with family and friends. Because let’s be real, football season = gathering around food, am I right?

So not only is this hummus tasty and healthy, but it’s also made using ingredients you likely already have in your pantry or fridge. Fresh garlic and bell peppers are staples in our home. I simply picked up the Organic Great Northern beans from Sprouts, along with a bag of their Organic Blue Corn Tortilla Chips, and for very little cost, had a great snack to feed a crowd. If you haven’t been to Sprouts, they have a large assortment of organic foods and produce at such reasonable prices. It’s definitely become my “go to” for groceries each week!

Whether you’ve got a get-together coming up, need some healthy snacks to keep in the house, or are looking for easy ways to prep lunch for the week, find a reason and make this hummus!


White Bean Hummus with Roasted Garlic and Red Pepper
Recipe Type: Snack
Author: Kaylee Pauley
Prep time:
Cook time:
Total time:
Serves: 15
This White Bean Hummus with Roasted Red Pepper and Garlic is bursting with flavor and full of nutrition, perfect for a healthy snack or light lunch!
Ingredients
  • 2 cans white beans {great northern}
  • 1 red bell pepper, thinly sliced
  • 3 small-medium garlic cloves
  • 1 tbsp lemon juice
  • 5-6 large basil leaves
  • 2 tbsp roasted walnut oil {or oil of choice}
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked chipotle powder
  • 1/4 tsp cumin
  • Garnish: 1 tsp walnut oil, 2 tbsp chopped roasted red pepper, smoked paprika
  • Serve with Blue Corn Tortilla chips or veggies
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray pan with nonstick cooking spray and spread thinly sliced red bell pepper evenly across pan in single layer. Add garlic cloves, then lightly sprinkle peppers and garlic with smoked paprika, roast in oven for 18 minutes.
  3. Once the red pepper and garlic cloves are roasted, allow to cool for 2-3 minutes.
  4. Meanwhile, add rinsed and drained canned beans to food processor bowl, followed by roasted and cooled red peppers and garlic cloves, RESERVE approximately 2 tablespoons of the roasted red peppers for garnishing.
  5. Add remaining ingredients {lemon juice, basil leaves, roasted walnut oil, smoked paprika, sea salt, black pepper, smoked chipotle powder, and cumin} to the food processor bowl and blend 30-60 seconds.
  6. Scrap down sides with spatula, and continue processing another 20-30 seconds or until smooth creamy consistency is reached.
  7. Transfer hummus to a small serving bowl and drizzle with tsp roasted walnut oil. Take the reserved roasted red peppers and chop finely, then use as garnish, along with a light sprinkle of smoked paprika.
  8. Serve with blue corn tortilla chips or veggies. Enjoy
Serving size: 2 tbsp Calories: 70 Fat: 2.2 Saturated fat: .2 Unsaturated fat: 1.8 Trans fat: 0 Carbohydrates: 9 Sugar: .8 Sodium: 124.6 Fiber: 2.5 Protein: 7.3 Cholesterol: 0
3.5.3208

This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!