Roasted Red Pepper Hummus
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1 (15 ounce) can garbanzo beans, drained1 (4 ounce) jar roasted red peppers3 tablespoons lemon juice1 1/2 tablespoons tahini1 clove garlic1/2 teaspoon ground cumin1/2 teaspoon cayenne pepper1/4 teaspoon salt1 tablespoon chopped fresh parsley
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.
Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.
16 - 2 Tablespoon servings (8 1/4 cup servings) Calculation is for 2 Tbsp. per serving
Serving Size: 2 Cups / 8 - 1/4 cup / or 16- 2 Tbsp Servings
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.
16 - 2 Tablespoon servings (8 1/4 cup servings) Calculation is for 2 Tbsp. per serving
Serving Size: 2 Cups / 8 - 1/4 cup / or 16- 2 Tbsp Servings
Number of Servings: 16
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 29.4
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 97.0 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.4 g
- Protein: 1.4 g
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