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Roasted Red Bell Pepper Hummus

umaima's picture
  Garlic 1 Clove (5 gm)
  Canned chickpeas 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Chopped rinsed roasted red bell pepper 1⁄3 Cup (5.33 tbs)
  Water 3 Tablespoon
  Tahini 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Cayenne 1 Pinch

1. With the motor running, add the garlic to a food processor through the feed tube and process until finely chopped. Add the chickpeas, roasted pepper, water, tahini, lemon juice, salt, and cayenne and process, stopping once to scrape down the sides of the bowl, until smooth.
2. Transfer to a bowl; stir in more water 1 tablespoon at a time if the hummus is too thick to spread easily. (The hummus may be prepared and refrigerated, covered, for up to 3 days.)

Recipe Summary

Side Dish
Bell Pepper

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 110

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1852.1 mg77.2%

Total Carbohydrates 109 g36.2%

Dietary Fiber 20.4 g81.5%

Sugars 3.1 g

Protein 25 g49.6%

Vitamin A 73.5% Vitamin C 122.8%

Calcium 17.3% Iron 37.4%

*Based on a 2000 Calorie diet

Roasted Red Bell Pepper Hummus Recipe