Paul's Roasted Pepper Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
5 cups cooked garbanzo beans1 12 oz. jar Dunbar's roasted sweet red peppers1 oz. garlic (about 8 cloves)1/2 cup tahini paste1/2 cup olive oil1/2 cup lemon juice2 tbsp. ground cumin1 tbsp. paprika2 tsp. ground coriander2 tsp. dried thyme leaves
I begin with 2 cups dry garbanzo beans and pressure cook them for 40 minutes in 8 cups of water. This yields about 5 cups of cooked beans. Reserve the bean water.
If you use canned beans, the sodium content of this recipe will be a little higher than I've indicated, but cooking time will go to zero.
Combine all ingredients in a large mixing bowl. Toss until the beans are well coated. Run through a blender about 2 cups at a time, adding a little of the bean water each time to keep the mixture from becoming too pasty. Once the entire batch has been pureed, stir one more time with a spoon.
Using Szeged Hungarian paprika will add a little extra kick.
Makes 32 1/4-cup servings. I freeze most of the recipe in 2-cup batches.
Number of Servings: 32
Recipe submitted by SparkPeople user PAULAMORE.
If you use canned beans, the sodium content of this recipe will be a little higher than I've indicated, but cooking time will go to zero.
Combine all ingredients in a large mixing bowl. Toss until the beans are well coated. Run through a blender about 2 cups at a time, adding a little of the bean water each time to keep the mixture from becoming too pasty. Once the entire batch has been pureed, stir one more time with a spoon.
Using Szeged Hungarian paprika will add a little extra kick.
Makes 32 1/4-cup servings. I freeze most of the recipe in 2-cup batches.
Number of Servings: 32
Recipe submitted by SparkPeople user PAULAMORE.
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 44.0 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.1 g
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