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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.1 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Low Fat/low sodium Roasted Red Pepper Hummus calories by ingredient
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Low Fat/low sodium Roasted Red Pepper Hummus

Submitted by: KAT.COURTNEY

Introduction

Zippy taste, with lower fat & sodium than regular hummus. If using canned chickpeas, remember to add in the additional sodium Zippy taste, with lower fat & sodium than regular hummus. If using canned chickpeas, remember to add in the additional sodium
Number of Servings: 8

Ingredients

    1.5 cups cooked chickpeas (or 1 can drained and rinsed)
    3Tbsp Tahini
    4-5 Tbsp lemon juice
    2 cloves garlic (roasting the garlic first gives a mellower, sweeter taste)
    14 tsp cumin
    1/4 tsp salt
    freshly ground pepper to taste
    up to 1/4 cup nonfat plain yogurt- to adjust taste and textuure
    1 large red bell pepper, roasted (may used bottled but not as flavorful. Don't use oil packed)

Directions

To soak & cook dried chickpeas:
Rinse & drain 1 lb dried chickpeas.
Cover with water and soak 6-8 hrs.
After soaking, bring to boil and lower heat. Simmer until tender, 30-60 minutes.
Makes about 5-6 cups. (freeze extra in ziplock bags.)
To roast pepper:
Cut in quarters, seed & remove ribs & cut into quarters.
Broil, skin side up, on foil-lined pan until charred & blistered.
Seal in paper bag to steam & loosen skin.
Peel when cool enough to handle & skin loosened, about 10 minutes.
To make hummus:
Process or mince garlic.
Blend garlic, chickpeas, tahini ,& lemon juice in a food processor or blender until smooth.
Adjust lemon juice, garlic and seasonings to taste.
Add yogurt as needed to correct texture.
Red peppers are optional. (subtract 25 calories for the whole dish)
Makes 2 cups. One serving = 1/4 cup (4Tbsp)

Number of Servings: 8

Recipe submitted by SparkPeople user KAT.COURTNEY.






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