DNA ResultsPigmentationRecipeRoasted Red Pepper & Sun-Dried Tomato Hummus


Roasted Red Pepper & Sun-Dried Tomato Hummus

Roasted Red Pepper & Sun-Dried Tomato Hummus

Roasted bell peppers and tomatoes are two of the top ten foods highest in Vitamin C, making this hummus a super-charged source and convenient snack for any time!
Course Appetizer


  • 2 medium red peppers
  • 5 tbsp olive or avocado oil
  • 1 can garbanzo or white beans or 1/2 cup of dried garbanzo or white beans
  • 1/2 cup sun-dried tomatos
  • 2 garlic cloves
  • 1 lemon juiced
  • 1/2 tsp cumin
  • Salt to taste
  • 1/2 tsp chili powder optional
  • Chili flakes, sun-dried tomato and/or toasted pine nuts for topping optional


  • If using dry beans, add uncooked beans to a large pot and cover with 2 inches of water. Bring to a boil over high heat and boil for 1 minute. Then cover, remove from heat, and let sit for 1 hour or until cool. You can also soak overnight for at least 6 hours in cool water.
  • Wash and slice red peppers and toss with a tsp of olive or avocado oil. Line a baking tray with parchment paper and arrange your slices evenly. Roast at 400°F for 8-10 minutes, or until browned.
  • Combine roasted peppers with half of your beans and the rest of the remaining ingredients in a food processor and puree.
  • Add remainder of beans and continue to puree until smooth, whipped, and combined. If hummus is too thick, you can add a tablespoon or two more of oil until it has reached your desired consistency.
  • Garnish with chili flakes, chopped sun-dried tomato, and/or toasted pine nuts, and enjoy! Can be served with pita bread, chips, or veggie sticks, or even used as a condiment for other dishes.
Keyword Pigmentation, Vitamin C