Hummus |Full of Flavor & good fats with Roasted Red Peppers | Chickpeas/Garbonzos

Hummus |Full of Flavor & good fats with Roasted Red Peppers | Chickpeas/Garbonzos
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.3
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.0 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.6 g

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Introduction

Serving Size is 1/3 cup. Perfect for a veggie dip or yummy spread on pita, tortillas or any kind of bread/sandwiches. Serving Size is 1/3 cup. Perfect for a veggie dip or yummy spread on pita, tortillas or any kind of bread/sandwiches.
Number of Servings: 12

Ingredients

    Serving Size is 1/3 cup.

    Chickpeas (garbanzo beans), 2 cup (remove)
    *Tahini, 11 tbsp (remove)
    Olive Oil, 1 tbsp (remove)
    Lemons, 1 fruit without seeds (remove)
    Garlic, 1 clove (remove)
    Water, tap, .33 cup (8 fl oz) (remove)
    Salt, .50 tsp (remove)
    *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
    Pepper, black, .25 tsp (remove)

Tips

Use Dried Garbonzos and cook them yourself.

Roast your own Peppers. You can do it on top of the stove. They taste so much better than jarred, and there's no extra salt or brine added.


Directions

PREP TIME DOES NOT INCLUDE COOKING YOUR GARBONZOS. I just always keep cooked garbonzo beans on hand because I hate canned beans.

NOW: Put all ingredients into a food processor. Grind it up. If you like a thinner mixture add some of the same water you cooked your grabonzos in. Add any spices ou like. We like heat so we tend to go for the chills, pepper, etc. Makes about 2.5 cups. Serving size is 1/4 cup.

Serving Size: Serving Size is 1/3 cup

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BONUS: How to cook garbonzos. I buy them dried (it's less expensive). They take anywhere from 1 hour to 2 hours to cook depending on how old they are. It just makes your hummus taste soooo much better to do it this way. If you don't want to both, just use canned BUT be sure to rinse them very well and drain.

How I cook my garbonzos:
Grab a large pot. Throw in about 4 cups raw beans. Add 1 teaspoon salt. Add 1 teaspoon olive oil. Boil til tender. After 1 hour I begin testing them every 15 minutes for doneness. When they are soft set a colander in a large bowl and drain. You want to save the water they are cooked in to help in the mixing of your hummus.


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