Roasted Garlic & Red Pepper Hummus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups garbanzo beans1 tbls tahiniJuice of 1 lemon1 head of roasted garlic2 roasted red peppers3 tbls fresh parsley1 tbls olive oil1/2 tsp salt
Take 1 head of garlic, cut the top off the clove, wrap in tinfoil and place in a 375 degree oven for about 1 hour. Remove and let cool.
Place the 2 red peppers over a flame on the bbq until outer skin is blackened. Put the peppers in a glass bowl and cover with plastic wrap for about 10 minutes.
When the garlic and peppers have cooled, squeeze the softened garlic into a food processor and discard the garlic skin. Peel the charred bits off of the red peppers and discard along with the stem and seeds. Add the peppers to the food processor.
Add the tahini, the juice of 1 lemon, the parsley, olive oil and salt to the food processor. Mix until thoroughly mashed. The mixture can be thinned out with a bit of water if it is too thick.
Serve immediately or serve chilled.
Enjoy!
Serving size - approximately 3 oz. per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user BRASSIA.
Place the 2 red peppers over a flame on the bbq until outer skin is blackened. Put the peppers in a glass bowl and cover with plastic wrap for about 10 minutes.
When the garlic and peppers have cooled, squeeze the softened garlic into a food processor and discard the garlic skin. Peel the charred bits off of the red peppers and discard along with the stem and seeds. Add the peppers to the food processor.
Add the tahini, the juice of 1 lemon, the parsley, olive oil and salt to the food processor. Mix until thoroughly mashed. The mixture can be thinned out with a bit of water if it is too thick.
Serve immediately or serve chilled.
Enjoy!
Serving size - approximately 3 oz. per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user BRASSIA.
Nutritional Info Amount Per Serving
- Calories: 114.7
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 323.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
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