Insanity Style Roasted Red Pepper Hummus

As we continue on with our Insanity workout program, we find ourselves having a bit of  a calorie challenge. Several in fact. For my husband it’s trying to intake 3300 calories a day. Yikes, that’s a lot of kibble! He’s naturally quite tall, slender and with a high metabolism. The challenge for him is to gain a couple of pounds of muscle. My challenge is to stay around 1800 calories (Isn’t it crazy that he can eat almost double what I do in a day?). Not too challenging on a regular day to day basis perhaps, but doing this workout, I’m hungry every two hours. To keep the fire fueled it’s important to eat frequently, but then the challenge is then to eat low calorie meals, including a good amount of protein and good fats, but not exceed my limit. This becomes a little more challenging since I’m famished ALL THE TIME.

One common complaint I hear is: My partner eats more then I do and he’s dropped 5 lbs in the last month, and I haven’t lost a pound.

Well ladies, that’s why! 3300 to 1800 calories is a big difference.

This recipe is a great dip to go along with veggies or crackers (make your own) or buy ones that don’t have a bunch of junk in them (this will prove to be challenging). We often make our own, but Cosco does carry Mrs. Mary’s Gone Crackers (gluten free and packed with seeds), which are delicious, and at a price point that is a little more realistic, because they can be expensive when not bought on sale or in bulk. It also make a great sandwich spread, a pita topping or bread dipper.

The one thing about hummus is that is can be packed full of calories. Not bad for the hubby, not so good for me. I’m a big fan of finding other options to keep my food tasting amazing, healthful and easier on the waistline. That’s why I love this recipe so much. It’s has the perfect balance (at least I think so) of fat from the oil and tahini, protein from the chickpeas, flavor from the chilies, tahini and lemon and the creaminess from the yogurt. The roasted red peppers not only taste great but they also help stretch the dip and reduce the calories per serving since they aren’t as calorie dense as all the other ingredients. It’s a win-win situation.

Roasted Red Pepper Hummus

  • 1/2 cup chickpeas dry (soaked and cooked according to directions) or 1 can or (1 1/2 cups cooked)
  • 1/4 cup good quality olive oil
  • 1/4 cup tahini
  • 1/4 cup plain whole fat yogurt
  • 4 garlic cloves minced
  • 3 roasted red peppers (homemade or from a jar)
  • 1/4 – 1/2 tsp dried chili flakes (optional and adjust to your spice tolerance)
  • 1 tsp sea salt
  • 1 large handful parsley

Put all the ingredients together in a food processor or blender. Blend until smooth or desired consistency is reached. Mine never comes completely smooth like the store bought ones, but I figure that’s a good thing.

I’m sharing this with Simple Lives Thursdays, Pennywise Platter and Full Plate Thursdays.

Check out other great grain free recipes at Real Food Forager.

12 Responses to Insanity Style Roasted Red Pepper Hummus

  1. Koko September 22, 2011 at 1:20 am #

    I love that you’ve used yogurt in the recipe. I love hummus so much, but often think about how caloric it is. This looks like a great solution! I’m also getting interested in purchasing Insanity…..scared….but curious- ha ha!

  2. Jeanette September 22, 2011 at 1:37 am #

    Like how you “stretched” out this recipe!

  3. Dana McNairn September 22, 2011 at 4:39 am #

    France, this looks delicious and reminds me of our many dinner parties and get togethers.I miss cooking and despite the heat of Saigon, miss my oven. Mmmm, roasted peppers. Keep up the great work with Beyond the Peel!

    • France Morissette September 24, 2011 at 5:11 pm #

      Hi darling. I miss our dinner parties too!!! you always had the best finger food laid out before dinner, dips, veggies, olives…..

  4. Joanne September 23, 2011 at 12:32 pm #

    I am always SO FRUSTRATED that guys can lose weight so much quicker than girls can. ARRGH.

    I love the sound of this hummus…it would cure any and all of my hunger while still being healthy and tasting delicious. The best of all worlds.

    • France Morissette September 24, 2011 at 5:10 pm #

      Frustrating is an understatement!

  5. Kelly September 26, 2011 at 1:06 am #

    What a delicious dip – love the addition of yogurt with the roasted peppers and chickpea. Creamy delight. [men have more muscle mass than women – muscle is a metabolic furnace – the more muscle you have, the more calories you burn].

  6. Miz Helen September 26, 2011 at 6:46 pm #

    What a delicious Hummus, I really like the addition of the Red Pepper. Thank you so much for sharing with Full Plate Thursday and hope you are having a great week!
    Come Back Soon,
    Miz Helen

  7. Karen October 6, 2011 at 2:20 pm #

    I love hummus and would like to try this recipe. You mentioned the perfect balance of flavor from tahini and lemon, but I don’t see lemon in the recipe. Is this something optional that you add occasionally?

  8. Heather @Gluten-Free Cat October 19, 2011 at 1:05 pm #

    What a delicious looking hummus! I’ll definitely be trying this soon!


  1. New Years Eve Appetizer Round Up | - December 30, 2011

    […] jam and a blue cheese. Of course there’s always a ton of dips to choose from as well. This Roasted Red Pepper Hummous is one of my […]

  2. 10 Whole Food Snacks That You Can Pack | - February 21, 2012

    […] 3. Insanity Styled Roasted Red Pepper Hummus […]

Website & Logo design by ohksocialmedia.