Roasted Red Pepper Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 16oz. can Chick Peas (drained)1 tbsp Tahini (sesame seed paste)1/2 cup Non-fat plain yogurt1 tsp Garlic1 Roasted Red Pepper Parsley, cumin, paprika, salt/pepper
First you will need to roast your red pepper. To do this simply wash the pepper and place in a shall baking dish. Turn your oven to a lo/medium broil and place pepper in the oven. Cook for about 25/30 minutes, turning the pepper every once in awhile so all sides cook evenly. When the pepper has a nice char on the outside, take it out and place in a ziploc bag for about 15 minutes (allowing it to steam and making the skin easier to remove). Then simple peel off the charred skin and cut the pepper into chunks (removing the seeds and stem).
Next all you have to do is combine all of the ingredients listed in your blender (or in my case the Magic Bullet!) and blend until desired consistency. You may vary the amount and type of spices, these just sounded good to me. If your hummus is too thick, use a tablespoon or two of water to thin it out.
This is a quick and fairly easy recipe and you'd be surprised how many calories you're saving yourself by not eating the store-bought kind!
Also, if this dip is for a party, you can spruce it up by reserving a few pieces of the diced red pepper and put it in the middle of the hummus when it's ready. This makes it look just like the kind you get at the stores (I know Sabra hummus does this) and you will fool all your guests!
The serving size I chose for this is 1/4 cup of hummus (which is double the serving size for most of the store-bought hummus' for about the same calories!) but you can certainly change that to your liking.
With 1/4 cup servings, this recipes makes about 8 servings!
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KATEYMOREL.
Next all you have to do is combine all of the ingredients listed in your blender (or in my case the Magic Bullet!) and blend until desired consistency. You may vary the amount and type of spices, these just sounded good to me. If your hummus is too thick, use a tablespoon or two of water to thin it out.
This is a quick and fairly easy recipe and you'd be surprised how many calories you're saving yourself by not eating the store-bought kind!
Also, if this dip is for a party, you can spruce it up by reserving a few pieces of the diced red pepper and put it in the middle of the hummus when it's ready. This makes it look just like the kind you get at the stores (I know Sabra hummus does this) and you will fool all your guests!
The serving size I chose for this is 1/4 cup of hummus (which is double the serving size for most of the store-bought hummus' for about the same calories!) but you can certainly change that to your liking.
With 1/4 cup servings, this recipes makes about 8 servings!
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user KATEYMOREL.
Nutritional Info Amount Per Serving
- Calories: 67.3
- Total Fat: 1.5 g
- Cholesterol: 0.3 mg
- Sodium: 223.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.7 g
Member Reviews
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SAMANTHAPAYNTR
So i was having trouble with the spices, no matter how much i added i could barely taste anything. So i heated it up and then pulsed it in my food processor, the heat helped the spices to permeate the hummus better, now it's AWESOME! haha, thanks for the tips on roasting the bell pepper :) - 12/25/09