Hummus is simple, right? Yes, it’s easy to make, but its flavors can be oh-so complex. Garbanzo beans, olive oil and tahini are a bit bland on their own. So when you get the chance to spice up the spread, don’t be shy. If you’ve tried roasted red pepper hummus, you’ve dipped your toes in the (hot) water. With a mango habanero pepper sauce in the mix, though, you take it one – or two or three – steps further. The kick is so unassuming you’ll never underestimate this versatile veggie dip again.
Speaking of kick, I’ve been on a healthy one lately. During my health journey, I’ve often relied on hummus and veggies to tide me over between meals. I usually make a big batch for my big family, but you can adjust as you see fit. I just hope you and yours enjoy this crazy concoction as much as we do!
Mango-Red Pepper Hummus
¼ cup Sonoma Canyon Lime-Infused Extra Virgin Olive Oil
2 cans (15 oz.) Vitacost Certified Organic Garbanzo Beans (one with liquid + one drained)
¼ cup + 1 Tbsp. Vitacost Certified Organic Unsalted Tahini
¼ cup lemon or lime juice
1 Tbsp. Melinda’s Mango Habanero Pepper Sauce
½ jar (16 oz.) Mezzetta Roasted Red Peppers, divided
1 tsp. fresh black pepper
1-1/2 tsp. Simply Organic Cumin
1 tsp. Simply Organic Garlic Powder
- Drain half of the roasted red peppers, pat dry and chop finely.
- In a bowl, mix together finely chopped peppers, olive oil and mango habanero. Set aside.
- Add remaining ingredients to food processor and puree until completely smooth.
- Scoop mixture into a food storage container and spread out evenly. Create a well in the center and spoon pepper-olive oil mixture into the well.
- You can add spinach, tomatoes or even leftover broccoli to the mix if you want – whatever you feel like!
- Also, the Nutra Ninja is my blender of choice. I use the automatic puree settings twice or three times, depending on how coarse I want my hummus.
- This hummus tastes better after it has chilled overnight, but feel free to enjoy immediately.