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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 72.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.0 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Low-Fat Roasted Red Pepper Hummus calories by ingredient
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Low-Fat Roasted Red Pepper Hummus

Submitted by: LONESTARGIRL1
Low-Fat Roasted Red Pepper Hummus

Introduction

This super-delicious chickpea spread is perfect as a dip for veggies; spread on whole wheat/whole grain toast or bagel and with thin cucumber slices; spread a thin layer on a wrap, add a light sprinkling of feta cheese, then add romaine, thin cucumber strips and three coarsely chopped kalamata olives - roll and enjoy! This super-delicious chickpea spread is perfect as a dip for veggies; spread on whole wheat/whole grain toast or bagel and with thin cucumber slices; spread a thin layer on a wrap, add a light sprinkling of feta cheese, then add romaine, thin cucumber strips and three coarsely chopped kalamata olives - roll and enjoy!
Number of Servings: 8

Ingredients

    1 16 oz. can chick peas (garbanzo beans)

    Juice from 1 fresh medium-sized lemon (strain seeds out if necessary)

    1 clove of garlic (only use fresh garlic)

    1 small/medium fresh red pepper, roasted

    2 Tbsp sesame tahini

    1 tsp. ground cumin

    1 pinch cayenne pepper (optional)

    water as needed (approx. 1/8 cup)

Directions

Cut red pepper in halves or quarters, remove seeds and inside membranes. Place skin side up on a foil-lined baking sheet. Place in oven under pre-heated broiler until skin blisters (about 2-5 minutes, depending on how close to the broiler they are placed, etc - you will need to keep an eye on them). There will be some charred spots on the skin as it blisters. This is OK - it gives the red peppers that wonderful fresh-roasted flavor. Remove from broiler immediately, let cool for a few minutes in a paper bag, then peel skin off.

Drain canned chickpeas in a colander and rinse well with water. There's no need to remove any of the loose "skins" you may find as you rinse the chick peas. They add fiber and will blend away as you prepare the mixture in your food processor.

Juice 1 fresh, medium-sized lemon. Strain seeds from juice if necessary.

Peel 1 medium to large clove of fresh garlic. Cut into quarters.

Combine roasted pepper strips, strained/rinsed chick peas (garbanzo beans), tahini, lemon juice, garlic clove, ground cumin and pinch cayenne in a food processor. Process on high for 1-2 minutes until the mixture has a smooth, creamy texture. Add water by the Tbps as needed for a smooth, thick, creamy consistency.

Hepful Notes/Tips:

Most hummus recipes use olive oil instead of water, but this adds calories. If you want the richer texture and taste the olive oil creates, add one Tbps. extra virgin olive oil and then use water as needed.

Since most canned chick peas are prepared with salt, there's no need to add salt to this recipe. If you must, a pinch of sea salt will do.

Go organic! All of the main ingredients including the the tahini and canned chick peas can be organic.

Flavor booster! Add 5-6 very finely chopped Kalamata olives into the hummus after it has been prepared in the food processor. Kalamata olives are dark eggplant-colored Greek olives.

Don't be tempted to replace fresh-roasted red peppers with bottled/canned roasted red peppers. The flavor and quality that the fresh-roasted red peppers bring to this recipe is what makes it stand out.

Never substitute garlic powder or granulated garlic for the fresh garlic clove. The flavor and quality of the hummus will be compromised/ruined (in my opinion). If you wish, you can substitue roasted garlic cloves for the fresh garlic clove. Since roasted garlic is sweeter and mellower, add 4-5 roasted cloves (or more to taste) instead of one fresh, uncooked clove of garlic.



Number of Servings: 8

Recipe submitted by SparkPeople user LONESTARGIRL1.






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Member Ratings For This Recipe


  • Very Good
    7 of 7 people found this review helpful
    I didn't have any tahini on hand so I ground up 2 table spoon of toasted sesame seeds with a few dabs of olive oil. turned out wonderful! thank you for this recipe! I have been craving red pepper hummus for a while now - 6/17/12

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  • Incredible!
    4 of 4 people found this review helpful
    What a treat! I was hesitant about roasting the pepper, but it was much easier than I thought and so worth the effort. I added another clove of garlic, 'cause I love garlic. It was amazing! - 9/11/11

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  • Incredible!
    4 of 4 people found this review helpful
    You really don't miss the oil, but did add 1 Tbsp of olive oil and 1 Tbsp of paprika. All ingredients blend well for a good taste. - 12/30/09

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  • Incredible!
    3 of 3 people found this review helpful
    Been making this regularly for a while and thought I should come back and rate it. I still add the oil. Olive oil is a good fat after all. The best parts of this recipe is the cumin and the red pepper, makes for a great flavour combination. - 1/5/11

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  • Incredible!
    3 of 3 people found this review helpful
    Delicious! I love the taste and color the roasted red pepper adds to the hummus. It tastes smooth and rich...you don't miss the oil at all. I also liked this recipe because the flavors are balanced. The garlic isn't over-powering. - 11/28/09

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  • Incredible!
    2 of 2 people found this review helpful
    This is delicious! It has great flavor with the cumin, garlic, and red pepper. Definitely a new favorite! - 3/31/11

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  • Incredible!
    2 of 2 people found this review helpful
    Yummy..I added more garlic...you don't need salt in this recipe, there is plenty of flavor! Weight Watcher 1 point per serving. - 6/14/10

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  • Incredible!
    2 of 2 people found this review helpful
    This is terrific. I did not miss the oil one bit and I loved both the taste and resulting color that the red pepper added. - 9/25/09

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  • It was very good! Thank you! - 1/28/14

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  • This is SOOO YUMMY!!!! I didn't have any tahini, so I used sunflower butter. (Seeds is seeds!) Other than that, I wouldn't change a thing! - 9/24/13

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  • this was just ok for me....not bad though - 9/22/13

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  • Sounds good to me... don't have any tahini so Ill try the sesame seeds and oil - 9/22/13

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  • 0 of 1 people found this review helpful
    Yum! This looks delicious. I will spice it up for sure. - 9/22/13

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  • Incredible!
    0 of 1 people found this review helpful
    Fabulous!!! - 7/22/13

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  • very good and easy to make ... did not use tahini and it still had lots of flavor:) - 1/10/13

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  • 0 of 2 people found this review helpful
    Great recipe - thanks! How much does one serving end up being? (weight or volume) - 4/25/12

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  • This is great! We love it! Thanks for sharing your recipe. - 11/15/11

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  • I made this recipe using freshly cooked beans and the flavor was very delicate and ohh so yummy! - 7/28/11

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  • I just made this recipe. Delicious! My teenage kids even like it, and you know how picky teenagers can be. Thanks for the recipe! - 3/25/10

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