Disclosure: This post is sponsored by Harvest Snaps
As the warm months approach and more outdoor events start to take place, it’s always good to have an easy recipe ready to throw together. This Red Pepper Hummus is super quick and is made with pretty basic ingredients that you can find in most homes.
I paired the dip with red peppers and Snapea Crisps from Harvest Snaps. They make a great combo. The light and airy crisps have the perfect amount of flavor but aren’t over powering.
Harvest Snaps come in 6 flavors and are gluten-free! The Tomato Basil Lentil Snaps are my favorite but the others are tasty too. And I love how healthy they are, Snapea crisps are made from 70% pea, Lentil snaps are made from 65% lentil and are baked, not fried. And you want to know what I love best? Is that my three year old loves them!
To learn more about Harvest Snaps visit them on Facebook , Twitter or Instagram.
- 2 16 oz cans of drained Garbanzo Beans
- 1 chopped Red Pepper
- 2 tsp. minced Garlic
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Olive Oil
- 1/4 tsp. salt
- Parsley garnish (optional)
- Toss all ingredients into a food processor and pulse until smooth!
- Yup, that’s it. Can’t get much easier!
Diane @ Vintage Zest says
I’m partial to Tomato Basil! :)
Sue Schuster says
I would love to try the tomato basil!
I am most excited to try the Caesar variety. They all look delicious!
My family loves snap peas! I’m excited to try your recipe for roasted red pepper hummus.
I would love to try the tomatoe basil.
I’d love to try the tomato basil
Portia smith says
The Caesar ones sound really good!
I’d love to try the Wasabi Ranch ones.
Sean C says
The Black Pepper ones sound delicious!
The tomato basil flavor sounds yummy!