Featured recipes

Red Pepper & Artichoke Hummus


  • 1 can low sodium chickpeas
  • 1/4 cup tahini
  • 2 Tablespoons olive oil
  • 1 12 oz jar of Roasted peppers
  • 6 oz artichoke hearts, drained

For serving:

  • Celery, washed and cut
  • Cucumber, peeled and cut up
  • Carrot, peeled and cut up, or use baby carrots
  • Grape or cherry tomatoes, washed



  • Open one can of chickpeas and rinse in beans in a colander.
  • Place beans in the blender.
  • Add tahini to the blender
  • Open red peppers and pour juice into a bowl (if you want to have some peppers to chop for the top, set aside 1/2 of a pepper).
  • Add red peppers to the blender.
  • Add two tablespoons of olive oil.
  • Add 1/2 cup of juice from red pepper jar.
  • Blend until smooth. If too thick, add a tablespoon of red pepper juice at a time.
  • Serve with celery, tomatoes, carrot or cucumber slices.

Healthy Tips

Store bought hummus can have lots of added oil, making it high in fat and calories, so be careful of your portion size. The pre-portioned 100 calorie packs are great to help you watch your portion sizes.