This Smoky Sun Dried Tomato Roasted Red Pepper Hummus is the perfect dip for a party!
Today, a group of food bloggers is throwing our friend, Joanne of Fifteen Spatulas, a virtual baby shower to welcome her new baby boy, James, into this world! It’s Joanne’s first baby, so it’s a super special celebration.
Joanne and her husband actually brought baby James home a few weeks ago – he came a little ahead of schedule – and are enjoying some quality family time together getting to know each other. Joanne is a real trooper – a woman of great spirit and strength, and I am honored to know her. She has endured a lot over the past few years, so the arrival of baby James and the start of this new chapter for her and her husband, Pete, is nothing short of a miracle. I am so thrilled for her and what lies ahead as she embarks on motherhood – a truly special time.
I made this Smoky Sun Dried Tomato Roasted Red Pepper Hummus for Joanne’s virtual baby shower. I served this to my Daniel Plan friends last week, and everyone loved it, so I know Joanne would too! The vibrant red color makes this a great party dip, thanks to lots of roasted red peppers, sun dried tomatoes, and smoked Spanish paprika.
For a special occasion, this hummus is great served in mini glasses (I used shot glasses) with long skinny vegetables.
Stop by Joanne’s blog to congratulate her and be sure to check out what everyone brought to Joanne’s virtual baby shower!
Italian Sub Sandwich Roll-ups from Michael of Inspired by Charm
Smoky Roasted Red Pepper Sun Dried Tomato Hummus from Jeanette of Jeanette’s Healthy Living
Creamy Sweet Potato Soup from Sadie of Dairy Good Life
Whipped Goat Cheese & Blueberry Balsamic Crostini from Meseidy of The Noshery
Rosemary Flatbread with Baked Goat Cheese from Heidi of FoodieCrush
Spring Herb Cream Cheese Appetizer Cups from Rachel of Rachel Cooks
Crostini with Almond Ricotta and spicy olive tapenade from Heather of HeatherChristo
Chocolate-Covered Rice Krispies Treats from Julie of The Little Kitchen
Orange Fluff from Jamie of My Baking Addiction
Chocolate Peanut Butter Pretzel Brownies from Susannah of Feast + West
Mini Ombre Heart Cookies from Bridget of Bake at 350
Mini Coconut Pound Cakes from Mary of Barefeet In The Kitchen
Yellow Sheet Cake with Chocolate Sour Cream Frosting from Jennifer of Savory Simple
Unicorn Shaped Cookies from Jessie of CakeSpy
Oreo Cheesecake Bites from Brenda of a farmgirl’s dabbles
Lemon Blueberry Bread from Glory of Glorious Treats
Blintz with Blackberry Sauce from Sommer of A Spicy Perspective
Pastel Rainbow Cake from Bree of Baked Bree
Individual Chocolate Souffles from Andie of Andie Mitchell
- 1½ cups (15 ounce can) cannellini beans or chickpeas, drained, liquid reserved
- 2 cloves garlic
- 1 cup roasted red bell peppers
- ½ cup sun dried tomatoes (not the ones in oil)
- ¼ cup tahini
- 3 tablespoons fresh lemon juice
- ¼ teaspoon Spanish smoked paprika
- dash of cayenne pepper
- sea salt and pepper, to taste
- 3 tablespoons extra virgin olive oil
- Place all ingredients in food processor except olive oil; process until almost smooth; drizzle in olive oil and continue processing until smooth. Add some of the reserved bean liquid as necessary to achieve desired consistency.