Roasted Red Pepper and Spinach Hummus


I said in my Spicy Spinach Artichoke Hummus post that I steal Sabra’s hummus ideas.  I just make them better is all.  They have a roasted red pepper hummus, I added spinach to it because the world would be a better place if people ate more spinach.

I’ll do a calorie comparison  just because it’s one of those days.

Sabra Roasted Red Pepper Hummus (2 tbsp serving)

Calories: 70
Fat: 5 g
Protein: 2 g
Carbohydrates: 4 g

My Roasted Red Pepper and Spinach Hummus (2 tbsp serving/about 30 servings)

Calories: 30
Fat: 1.5 g
Protein: 1.5 g
Carbohydrates: 5 g


8oz dried chick peas (yields 2.5-3 cups cooked, depending on how long you cook it)
1/2 cup spinach (fresh or frozen)
1 red pepper (roasted)
1/2 cup H2O + 1/4 cup (depending on how dry your beans are)
3 tbsp lemon juice
3 tbsp tahini
1-2 tbsp fresh basil
1 tsp oil
2 garlic cloves
salt, pepper to taste

Cut your pepper to prepare it for roasting.


Roast your peppers.  You can do it in your broiler but I find you have more control doing it this way.  I do it on the stove, using an old metal steamer.  Make sure you remove the rubber stoppers on the bottom–you only make that mistake once.  Did I make that mistake?  I don’t know…maybe.


Cook them over high heat until the outer skin is blackened.  5 minutes or so.


Remove your peppers from wherever you cooked them and add them to a bowl, cover with a towel and let the steam help remove the skin.  You could skip this step but you shouldn’t.  While your peppers are cooling you can get all your other ingredients together.  When your peppers have sat in the bowl for a few minutes uncover and remove the skins.  Some people rub them with a towel, but then you have a dirty towel.  I just run them under water and the skin practically falls off.  Hey, those are Justin hands!


Now add your spinach, beans, tahini, oil…EVERYTHING to your processor or blender.  If you have a blender it’s probably easier to add it in sections.  I added my peppers after everything else was blended.

A small can of beans usually yields about 1.5 cups after you drain it.  So if you’d like to use canned you could do two small cans and keep the measurements roughly the same.


Reserve a few of your pepper strips and basil for a garnish and prepare it for midnight snackage consumption.



4 thoughts on “Roasted Red Pepper and Spinach Hummus

  1. Reblogged this on Fun Foodie NYC Tours and commented:
    My friend and fellow improviser, Jennifer, is a super talented home-cook AND actress, and a great all around person. Here’s a great entry for some super tasty hummus. When she goes pro, she’ll definitely be a stop on one of my tours!

  2. Pingback: Roasted Veggie Hummus | Our Studio Kitchen

  3. Pingback: Roasted Veggie Hummus | Our Studio Kitchen

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