Tri-Pepper Hummus

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 51.8
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.4 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Tri-Pepper Hummus calories by ingredient


Introduction

I like spending Sundays in the kitchen making healthy snacks and freeze blue lunches for the days ahead. I made this hummus because I hate not knowing exactly what goes into my food, it's simple, quick and delicious. You can use canned chickpeas and jarred roasted red peppers if you'd like a quicker snack. I opt to make my own so I know that nly wholesome ingredients are used :) I like spending Sundays in the kitchen making healthy snacks and freeze blue lunches for the days ahead. I made this hummus because I hate not knowing exactly what goes into my food, it's simple, quick and delicious. You can use canned chickpeas and jarred roasted red peppers if you'd like a quicker snack. I opt to make my own so I know that nly wholesome ingredients are used :)
Number of Servings: 32

Ingredients

    3 cups chick peas (I make up large batches of dried beans and freeze them for future use, but rinsed, canned chickpeas are a fine substitute)
    3 sweet bell peppers (red, yellow, or orange) roasted and peeled (making your own is easy, but jarred are an okay substitute too)
    1/4 cup Tahini Paste
    1/4 cop vegetable stock, chicken stock, or water
    4 Cloves peeled garlic, mashed
    1 tsp paprika
    2 tsp. agave nectar
    1 tsp salt (pinch more if roasting your own peppers)
    2 tbps fresh parsley (or substitute dried, just use less)
    2 Lemons, juice from and zoomed zest as well if you like lemon
    Sriracha Hot Chili Sauce to taste (I used 3 tsp). Don't skip this ingredient, it adds a real dimension to the flavor.
    1 Tbsp olive oil (2 if you are roasting your own peppers).

Directions

1. If you are roasting your own peppers then halve them; remove stems, seeds, and membranes; then toss them with 1 tbsp olive oil, salt and pepper. Spread the halves out on a roasting pan and push down on them to flatten. Broil on high until thoroughly charred, about 5-7 minutes. Checkthem often so they do not get too burnt. Place in a bowl and cover with plastic wrap to let steam while you prepare other ingredients. After they've cooled a few moments remove as much peel as possible and voila! You've made roasted peppers!
2. Place all ingredients in the bowl of a food processor with the exception of the second tbsp. of olive oil. Process several moments until hummus is smooth. Stram in final table spoon of olive oil while processing and then taste for seasoning, adjust if necessary.


Serving Size: 32 two tablespoon servings (4 cups total)

Number of Servings: 32

Recipe submitted by SparkPeople user LILKIMMI23.