Roasted Red Pepper & Cherry Hummus

Adding dried cherries to roasted red pepper hummus adds a wonderful flavor to this traditional hummus.


1 red pepper, washed

15 oz. can unsalted chickpeas, drained

15 oz. can reduced sodium chickpeas, keep 2/3 liquid

1 small handful fresh parsley

½ t. onion powder

1 clove garlic

¼ t. chipotle powder

1 T. dried cherries


Place the whole red pepper in the broiler on high temperature.  After 3 or 4 minutes the red pepper should start to blacken on the top.  Using a tongs, rotate the red pepper a quarter turn and continue every two minutes rotating until entire pepper has blackened.  Remove from broiler and place in a small bowl with plastic wrap for 15 minutes.  Take the red pepper after it has cooled and remove blackened skin and stem.  Clean out insides and place in food processor.


Place the chickpeas, fresh parsley, onion powder, garlic, chipotle powder and dried cherries in the food processor with roasted red pepper.  Combine until smooth.  Taste and adjust seasonings if needed.  Feel free to add more chipotle powder or cherries depending on how sweet or hot you like the hummus.