Roasted Red Pepper Hummus

Welcome to our delicious addition to Game Day Recipes Series!   Football Party Food is fun to make, fun to eat and today’s Roasted Red Pepper Hummus recipe is no exception to that rule!  Thank Alea from PreMeditated Leftovers for sharing one of my personal favorites…

Roasted Red Pepper Hummus

I am the only hardcore football fan in my house. The rest of my family only watches the game with me for the food. So I try to make some tasty dishes to reward them for keeping me company.

I like to create a mix of different appetizers for us to munch on during the game.  I like to include some healthy options when I set out the appetizer buffet, so I always make at least one type of hummus for us to snack on. Hummus can be served with chips, but it also works well as a vegetable dip.

This roasted red pepper hummus is easy to make. You don’t need tahini to make it, so it is also frugal. You can use canned garbanzo beans and canned roasted red peppers to speed up the prep time. The recipe calls for 1/4 cup of lemon juice. I usually use the juice from one lemon, but you can get away with using bottled lemon juice if you need to.

You don’t have to have a food processor to make hummus. It can be made just as easily in a blender as it can in a food processor.

You will want to make the hummus a few hours before the party so it has time to chill for an hour or two before you serve it.


Printable Recipe
Author: Alea Milham


  • 1 -15 ounce can garbanzo beans {drained}
  • 1 teaspoon crushed garlic
  • ½ Cup roasted red peppers
  • Juice of one lemon (or ¼ Cup lemon juice)
  • 1 Tablespoon olive oil
  • ¼ teaspoon dried basil

  1. Add garbanzo beans, garlic, red peppers, lemon juice, olive oil to a blender or food processor.
  2. Pulse until smooth.
  3. Add basil in last and pulse until incorporated.
  4. If desired additional lemon juice or liquid from peppers may be added for thinner consistency.
  5. Chill and serve.

If you have any hummus leftover, it makes a great spread for wraps.

Game Day Recipes: Crock-Pot Zesty Corn Dip

Here is another delicious addition to our Game Day Recipes Series… My friend Heidi from Crockpot Ladies has a delicious recipe to share with us and I have a feeling it will be another to not last very long!

Crock-Pot Zesty Corn Dip - This amazing recipe is a perfect dip for any special occasion. Filled with corn, bacon, peppers, and onions in a gooey cheese!

I must admit, I am not much of a football fan. Okay, okay, I am not much of a sports fan at all. I am a girly girl and frankly, sports on TV make me yawn.  I make no excuses, it is what it is. Like Lady Gaga says “Baby I was born this way!”  But…I do enjoy the food at a game day get together.  No matter if we are just chilling out at home and my husband is watching the game or we are invited to something a little more organized like a Super Bowl party.  The food is the best part!

So when Anjanette asked me to offer up a guest post to the Momma Young At Home blog readers I was so excited.  I first had plans to do a Bacon Cheeseburger Dip but alas, I was sick with the flu last week and didn’t have the energy to go grocery shopping so instead I went through my files on my computer and found this recipe that I made a couple weeks ago for a Crock-Pot Zesty Corn Dip that is going to knock your socks off!

My husband dubbed this “Crack In A Crock” and I almost named it that. But felt it did not offer a very good suggestion for what is in the dip.

And let me tell you what is in this addictive dip… we got corn (of course!), bacon (HELLO!), cheese (have MERCY!), and then some onion, jalapeno and green chilies for a little extra kick and zip!

You toss all of that goodness in a 3-quart slow cooker and let it bubble away until all hot and melted.

Then serve it with some tortilla chips (or bread, fresh veggies, or whatever floats your boat).

The perfect game day snack!

Crock-pot Zesty Corn Dip
Printable Recipe


  • 2 (12 oz.) packages frozen corn
  • 1 (8 oz) brick cream cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup diced green onion, white & green parts
  • 1 jalapeƱo pepper, seeded and finely diced
  • 1 (2.5 oz) package fully cooked bacon, diced
  • 1 (4 oz) can of diced green chilies


  1. Place all ingredients in a 3-quart slow cooker.
  2. Cover and cook on LOW for 4 hours or on HIGH 2 hours, stirring the dip at the halfway cooking point.

Serve with corn chips, fresh vegetable, bread or breadsticks and enjoy!