Roasted Red Pepper Hummus
Hummus is a traditional Middle Eastern dip. Serve with whole wheat pita bread or fresh vegetables.
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup roasted red bell peppers packed in water, drained
3 green onions, sliced
1/4 cup freshly squeezed lemon juice
1 T tahini
3 garlic cloves
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 cup bean cooking liquid or vegetable broth (optional if needed)
Salt to taste
PER SERVING: 80 calories; 2.1 g fat; 0.3 g saturated fat; 23.3% calories from fat; 0 mg cholesterol; 3.9 g protein; 12.5 g carbohydrate; 1.4 g sugar; 2.8 g fiber; 32 mg sodium; 36 mg calcium; 1.6 mg iron; 23.5 mg vitamin C; 299 mcg beta-carotene; 0.4 mg vitamin E
Place the chickpeas, red peppers, green onions, lemon juice, tahini, garlic, cumin, and pepper in a food processor or blender and process until smooth. Add the bean cooking liquid as needed to facilitate processing and achieve a smoother consistency.
Stored in a covered container in the refrigerator, leftover Roasted Red Pepper Hummus will keep for up to 3 days.
Try replacing the roasted red peppers with sun dried tomatoes, garlic and pine nuts, jalapeno and cilantro or kalamata olives. Use this recipe in Veggies in a Blanket.
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