Roasted Red Pepper Hummus and Ginger Carrot Sesame Dip

Hummus is great!  I really enjoy eating it with fresh vegetables.  I prefer to make my own and this special one gets enough moisture from its other ingredients that it doesn’t even need any oil.  How great is that?  I promise that it will still be creamy and spreadable. You’ll notice that I serve it here with some chive-tied crudites and shrimp cocktail.  I hope that you enjoy!

Roasted Red Pepper Hummus


1 jar (7 ounces) roasted red peppers

1 can (15 ounces) chickpeas, drained and rinsed

1 can (15 ounces) cannellini beans (white kidney beans) drained and rinsed

¼ cup tahini (sesame paste)

2 cloves garlic run through garlic press

2 tablespoons freshly squeezed lemon juice

1 teaspoon ground cumin

Sat and pepper to taste


Combine all ingredients in a food processor and process until smooth.  Serve chilled or at room temperature with fresh vegetables or whole wheat pits wedges

Ginger Carrot Sesame Dressing

Carrot Ginger Sesame Dip

This dip gives veggies an unexpected taste that is unique and flavorful


  • 3 carrots, coarsely chopped
  • 1 shallot, coarsely chopped
  • 2 tablespoons ginger, coarsely grated
  • 1/4 cup rice-wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • 1/4 cup safflower oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper


  1. Puree carrots, shallot, ginger, vinegar, soy sauce, and sesame oil in a blender until smooth, about 3 to 4 minutes. With machine running, slowly pour in oil and water. Season with salt and pepper.

4 thoughts on “Roasted Red Pepper Hummus and Ginger Carrot Sesame Dip

  1. Pingback: Cabin 5 Reunions « The Sassy Stove

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  3. Pingback: Smokey Mushroom Vegetable Wraps « The Sassy Stove

  4. Pingback: Yummy Hummus! | The Sassy Stove

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