Red Pepper Hummus Recipe

Recipe provided by Molly Linek, RD

Nutrition: Walking around in a mask wondering if you will ever have control over what is happening in your world?  You’re Not alone.  Start with small attainable everyday opportunities.   What can I do NOW that gives my family the best to improve their immune system, stay healthy and live!  Start with FOOD!  We all have to eat and what we choose is even more important than ever.  We already know that vegetables are packed full of vitamins and minerals but what we may miss is the phytochemicals, or plant chemicals, that have the power to neutralize assaults on our cells all the time!  What do we have to do? EAT THEM! Seems simple but it is not always that easy.  So one way to get in more veggies daily is to pair them with a tasty dip that also protects and sustains our bodies!



1/3 cup chopped roasted red peppers

1, 15 ounce can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1 teaspoon paprika

1 teaspoon lemon juice

1/2 teaspoon kosher salt


In a food processor, add all of the ingredients for the hummus and blend until smooth

Garnish with pomegranate seeds, olive oil, and sea salt (basil is optional)

Cut fresh veggies into wedges for easy dipping.  

Enjoy!! 😉




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