Roasted & Smoked Red Pepper Hummus (1T serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 24.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 41.4 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
View full nutritional breakdown of Roasted & Smoked Red Pepper Hummus (1T serving) calories by ingredient
Introduction
Lots of roasted and smoked ingredients here for rich flavor with no salt!! Lots of roasted and smoked ingredients here for rich flavor with no salt!!Number of Servings: 36
Ingredients
-
2C cooked garbanzo beans
1 medium red pepper, roasted & peeled (save the juices)
2T tahini
3T lemon juice
3 t garlic, roasted (3 cloves)
2 t dried parsley
1.5 t cumin
1 t onion powder
1/4t smoked paprika
1/4t roasted ginger (or regular ground ginger)
1/8t black pepper
Directions
Makes 2 1/4C total = 36 tablespoons
To roast the red pepper, wash it then spray all sides with spray oil. Heat oven to 450. Place pepper on a cookie sheet (lined with foil for easy clean up) and roast for 10 min, then use tongs to turn to another side and roast about 8 min minutes more, and keep turning until all sides are blackened. Place in a small bowl and cover tightly with plastic wrap. This steaming will make the skin easy to peel off, and will finish cooking the inside of the pepper. Peel the skin off after 10 minutes of steaming. Discard the stem, seeds and skin and use the pepper. Add the juice from the bowl into the recipe.
Pre-minced garlic can be roasted alongside your pepper. Place garlic in a oven-proof bowl (like a custard cup) and spray with spray EVOO. Stir whenever you turn the red pepper until it is golden, fragrant and soft.
Whole garlic should be roasted (dry) still in the paper. Remove from oven when the cloves inside are soft and golden. Cool slightly, then peel.
Once everything is prepped, mix it all in a food processor until smooth - add water if you want to thin it more. I used around 1/4 C water.
Number of Servings: 36
To roast the red pepper, wash it then spray all sides with spray oil. Heat oven to 450. Place pepper on a cookie sheet (lined with foil for easy clean up) and roast for 10 min, then use tongs to turn to another side and roast about 8 min minutes more, and keep turning until all sides are blackened. Place in a small bowl and cover tightly with plastic wrap. This steaming will make the skin easy to peel off, and will finish cooking the inside of the pepper. Peel the skin off after 10 minutes of steaming. Discard the stem, seeds and skin and use the pepper. Add the juice from the bowl into the recipe.
Pre-minced garlic can be roasted alongside your pepper. Place garlic in a oven-proof bowl (like a custard cup) and spray with spray EVOO. Stir whenever you turn the red pepper until it is golden, fragrant and soft.
Whole garlic should be roasted (dry) still in the paper. Remove from oven when the cloves inside are soft and golden. Cool slightly, then peel.
Once everything is prepped, mix it all in a food processor until smooth - add water if you want to thin it more. I used around 1/4 C water.
Number of Servings: 36