Hummus w/Roasted Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 cans chickpeas (garbanzo beans) 1/4 cup tahini1/2 tsp salt1/2 cup lemon juice (fresh is best)3 cloves garlic, finely chopped1/4 tsp cumin seeds1 red pepper, roasted, peeled and seeded
Roast the red pepper under the broiler, turning until the skin is evenly blistered. Close it up in a brown lunch bag to loosen the skin. After 5 minutes or so the skin will come off easily. Peel, core and seed the pepper, and cut into strips.
While pepper is roasting, drain the chick peas, reserving 1/2 cup of the liquid. Rinse chick peas well, drain and add to the bowl of food processor. Add remaining ingredients, including red pepper. Process until smooth, adding reserved liquid if needed to get the desired texture. Refrigerate for a couple of hours before serving so flavors can meld.
Makes about 4 cups-- about 24 servings of 2 Tbsp .
Number of Servings: 24
Recipe submitted by SparkPeople user MOLLYOSB.
While pepper is roasting, drain the chick peas, reserving 1/2 cup of the liquid. Rinse chick peas well, drain and add to the bowl of food processor. Add remaining ingredients, including red pepper. Process until smooth, adding reserved liquid if needed to get the desired texture. Refrigerate for a couple of hours before serving so flavors can meld.
Makes about 4 cups-- about 24 servings of 2 Tbsp .
Number of Servings: 24
Recipe submitted by SparkPeople user MOLLYOSB.
Nutritional Info Amount Per Serving
- Calories: 47.9
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 74.1 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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