Roasted Red Pepper Hummus
223
Quick, easy to make, and it's also very tasty. Serve this freshly homemade hummus with store-bought or homemade pita bread.
Ingredients
| 15 | ounces |
chickpeas (garbanzo beans)
1 can, drained |
|
| 4 | ounces |
roasted red bell peppers
1 jar, thinly slice half and finely chop the other half |
|
| 2 | tablespoons |
tahini (sesame paste)
sesame paste |
|
| 1 | small |
garlic cloves
minced |
* |
| ¾ | teaspoon |
cumin
or to taste, ground |
|
| ¼ | teaspoon |
cayenne pepper
or to taste |
* |
| 1 | x |
salt
to taste |
* |
| 3 | tablespoons |
lemon juice
or to taste, freshly squeezed |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
cilantro
freshly chopped, or parsley leaves |
* |
Directions
In a food processor, add the chickpeas, thinly sliced roasted red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt to taste.
Process until the mixture is very smooth.
Scrape the mixture off the sides of the food processor once or twice.
Transfer to a serving bowl.
The hummus can be made up to 3 days in advance and keep it chill in the frige.
Top with finely chopped roasted peppers, chopped cilantro leaves or parsley just before serving.
Serve with warm pita bread.
Nutrition Facts
Serving Size 78g (2.8 oz)Amount per Serving
Calories 14956% of calories from fat
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 173mg
7%
Total Carbohydrate
5g
5%
Dietary Fiber 3g
12%
Sugars g
Protein
7g
Vitamin A 4%
•
Vitamin C 20%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
