I was dining out once upon a time, and as our server was describing a special for the night, she said that it had chickpeas, which are “kind of like garbanzo beans.” It was all my husband and I could do to not bust out laughing, because chickpeas are, in fact, exactly like garbanzo beans. They are the same thing.
When beans made an appearance on the new SlimGenics STEP Program Approved food list, I immediately wondered if chickpeas were peas (therefore, not allowed), or beans (therefore, allowed). I have been informed that they are very much allowed (as beans), and the first thing that popped into my head was hummus. Making an on-plan hummus is not necessarily easy. There are some ingredients in traditional hummus that make it creamy and give it a nutty flavor – ingredients that are likely to derail your weight loss and should therefore be avoided. My goal with this Roasted Red Pepper Hummus was to add flavor and creaminess to the chickpeas, and turn them into delicious on-plan hummus.
A roasted red pepper seemed to be great solution. Roasting the red pepper made it both smoky and buttery, which boosted both the flavor and the texture of this hummus. To compensate for the missing oil component, I added a little extra liquid to this recipe (you can use a little, but not as much as traditional hummus). The final outcome was not quite what I would describe as authentic, but it was certainly tasty enough that one bite turned to two, then three, and then it was gone. And I was pretty stuffed, too. I wrote the recipe to include dippers, which turned it into a full STEP plate and the perfect take-to-work lunch. In fact, this Roasted Red Pepper Hummus is the perfect take ANYWHERE lunch.
By the way, you can use a no-salt-added canned chickpea product; however, it is less expensive (and EASY) to soak your own from a bag of dried chickpeas. To soak your own, simply boil them for an hour, cover, and let soak overnight. You can drain, rinse, and store the soaked chickpeas in your fridge for several days.
No Tahini Hummus with Roasted Red Pepper Recipe
- 1/2 small red bell pepper
- 4 ounces chickpeas (garbanzo beans), presoaked
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon red wine vinegar
- 1 small clove garlic, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon light salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups assorted fresh vegetables (carrots, celery, peppers, etc.)
- 1 serving on-plan pita, naan, or flatbread
Using tongs, hold pepper over gas flame of cooktop until charred. If you don’t have a gas cooktop, broil pepper in oven. Let rest until cool enough to handle. Peel off skin.
In the bowl of a food processor, place chickpeas, lemon juice, olive oil, vinegar, garlic, paprika, salt and pepper. Process several times, scraping sides of processor frequently. If mixture remains grainy, add water, one teaspoon at a time, and process again until hummus becomes creamy.
Sprinkle some paprika and serve with vegetable dippers or bread. Makes for an amazing tapas or appetizer. If you’re hosting a party, consider pairing our Turkey Sliders with Horseradish Mayo and Spicy Eggplant Meze with this fabulous hummus recipe.
Makes 1 serving