Roasted Red Pepper Hummus #recipesfromtheheart

Roasted Red Pepper Hummus

I’m thrilled to be joining Kim from Cravings of a Lunatic and Jen of Juanita’s Cocina to raise awareness for Heart Disease.  Both have personal stories to tell, which I will share in a little bit and have reached out to the blogging community for a day of awareness and heart healthy recipes. 

Heart disease runs in my family, but we’ve been lucky enough to keep it in control. The key is a good diet, and plenty of exercise (even if I need to pester some family members)! However, I do appreciate the fact that my retired-age parents are still active, they go out, they travel, and they know when they need to make changes to their diet.   What do you do to keep your heart healthy? 

Roasted Red Pepper Hummus

When brainstorming what I wanted to cook today, the good fats came to mind.  Cooking with legumes, extra virgin olive oil, tahini – all ingredients found in hummus – contain unsaturated fat and omega-3s.  These ingredients benefit your heart and taste good too! The added roasted peppers don’t hurt either!


Now I’m going to let Kim and Jen take center stage to tell their story. 

Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

Roasted Red Pepper Hummus Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
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  • 2 red bell peppers, cut in half, stems and seeds removed
  • 2 teaspoons canola or vegetable oil.
  • 1 14.5oz can garbanzo beans (chickpeas)
  • 1/4 cup tahini
  • 1 clove garlic, smashed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cumin powder
  • 1/8 teaspoon cayenne pepper
  • juice from 1/2 lemon
  • 1-2 tablespoons reserved liquid from garbanzo beans


  1. Line a baking sheet with foil and place your broiler on high.
  2. Lay the red bell pepper halves skin side up and rub with canola or vegetable oil.
  3. Broil until the skin is black and blistered about 8-10 minutes. Remove from the oven and place in a ziplock bag to steam for 5 minutes.
  4. After 5 minutes, remove the peppers and scrape the skin off the peppers. Roughly chop into small pieces and set aside.
  5. In the bowl of your food processor, place the drained garbanzo beans, tahini, garlic, salt, cumin and cayenne pepper. Process until smooth.
  6. Add the lemon juice and roasted red peppers. Pulse until smooth.
  7. If necessary add 1-2 tablespoons of reserved garbanzo bean liquid for your desired consistency.
  8. Serve with toasted pitas and vegetables.
Recipe Type: appetizer, snack, vegetables

Roasted Red Pepper Hummus

For more heart healthy recipes, check out the list below!

Spicy Oven Fries by Cravings of a Lunatic

Healthy Snacking with Radish Dip by Juanita’s Cocina

Arugula, Walnut Pesto by Dinners, Dishes and Desserts

Farro, Apple & Pecan Salad by It’s Yummilicious

Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie

Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress

Dark Chocolate Covered Walnuts by All Day I Dream About Food

Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey

Kung Pao Chicken Tacos by The Dutch Baker’s Daughter

Honey Soy Glazed Salmon by Curry and Comfort

Apple Walnut Spinach Salad by Magnolia Days

Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious

Maple Mustard Glazed Salmon by That Skinny Chick Can Bake

Make-Ahead Chocolate Oatmeal by Crumb

Hoisin Flounder by Taking on Magazines

Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen

Veggie Nachos by Dine & Dish

Cheesy Quinoa and Asparagus Bake by Hungry Couple

Ahi Tuna Salad by Noshing with the Nolands

Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story

Thai Chicken Soup by From Cupcakes to Caviar

Italian Turkey Quinoa Meatloaf by Rachel Cooks

Black Bean Quesadillas by Pastry Chef Online

Sautéed Rataouille with Quinoa by Whipped

Polenta Rounds with Apples and Cheddar by Diethood



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29 thoughts on “Roasted Red Pepper Hummus #recipesfromtheheart

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  14. Nancy @ gottagetbaked

    I love this recipe, Susan – I’ve already printed it out so that I can make it. Heart disease runs in my family and my husband was just told that his cholesterol is dangerously high (he’s only 32 and works out all the time. He should be the picture of health!). Needless to say, I’ve been incorporating a lot of heart healthy foods into our diet (I just need to start skipping dessert!). This is such a great cause – there definitely needs to be more heart awareness.

  15. Kim Bee

    Susan thank you so much for joining us today. It was such a honour to have you join the crew. I am just in awe of the photo of the roasted peppers. I swear I can smell them from here. There’s just something about roasting them that just makes me seriously hungry.

    Thanks so much for sharing your story and recipe with us today. xx

  16. Liz

    YUM! I eat hummus frequently for lunch…and make it almost exactly as you do minus the cumin and roasted peppers. I’m going to try your delicious version next!

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