Tri-Pepper Hummus

Name: Tri-Pepper Hummus Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 32
Ingredients: 3 cups chick peas (I make up large batches of dried beans and freeze them for future use but rinsed canned chickpeas are a fine substitute); 3 sweet bell peppers (red yellow or orange) roasted and peeled (making your own is easy but jarred are an okay substitute too); 1/4 cup Tahini Paste; 1/4 cop vegetable stock chicken stock or water; 4 Cloves peeled garlic mashed; 1 tsp paprika; 2 tsp. agave nectar; 1 tsp salt (pinch more if roasting your own peppers); 2 tbps fresh parsley (or substitute dried just use less); 2 Lemons juice from and zoomed zest as well if you like lemon; Sriracha Hot Chili Sauce to taste (I used 3 tsp). Don't skip this ingredient it adds a real dimension to the flavor.; 1 Tbsp olive oil (2 if you are roasting your own peppers).

Minutes to Prepare: 20
Minutes to Cook: 7

Number of Servings: 32

Ingredients

3 cups chick peas (I make up large batches of dried beans and freeze them for future use, but rinsed, canned chickpeas are a fine substitute)3 sweet bell peppers (red, yellow, or orange) roasted and peeled (making your own is easy, but jarred are an okay substitute too)1/4 cup Tahini Paste 1/4 cop vegetable stock, chicken stock, or water4 Cloves peeled garlic, mashed1 tsp paprika2 tsp. agave nectar1 tsp salt (pinch more if roasting your own peppers)2 tbps fresh parsley (or substitute dried, just use less)2 Lemons, juice from and zoomed zest as well if you like lemonSriracha Hot Chili Sauce to taste (I used 3 tsp). Don't skip this ingredient, it adds a real dimension to the flavor. 1 Tbsp olive oil (2 if you are roasting your own peppers).

Directions

1. If you are roasting your own peppers then halve them; remove stems, seeds, and membranes; then toss them with 1 tbsp olive oil, salt and pepper. Spread the halves out on a roasting pan and push down on them to flatten. Broil on high until thoroughly charred, about 5-7 minutes. Checkthem often so they do not get too burnt. Place in a bowl and cover with plastic wrap to let steam while you prepare other ingredients. After they've cooled a few moments remove as much peel as possible and voila! You've made roasted peppers!
2. Place all ingredients in the bowl of a food processor with the exception of the second tbsp. of olive oil. Process several moments until hummus is smooth. Stram in final table spoon of olive oil while processing and then taste for seasoning, adjust if necessary.

Serving Size: 32 two tablespoon servings (4 cups total)

Number of Servings: 32

Recipe submitted by SparkPeople user LILKIMMI23.

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 51.8
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 162.4 mg
Total Carbs: 7.1 g
Dietary Fiber: 1.5 g
Protein: 1.6 g

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