Low Fat Hummus with Roasted Red Pepper | AngelaSphere
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 123.1
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 340.0 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 3.9 g
- Protein: 4.5 g
View full nutritional breakdown of Low Fat Hummus with Roasted Red Pepper | AngelaSphere calories by ingredient
Introduction
Makes 8 - 1/2 cup Servings.Scaled down on the fats so you can have a larger serving. Each serving is 1/2 cup. Makes 8 - 1/2 cup Servings.
Scaled down on the fats so you can have a larger serving. Each serving is 1/2 cup.
Number of Servings: 12
Ingredients
-
MAKES 8 - 1/2 cup servings.
Chickpeas (garbanzo beans), 4 cup (remove)
Water, 1.5 cup (8 fl oz) (remove)
Garlic, 2 clove (remove)
Olive Oil, 1 tbsp (remove)
*Tahini, 2 tbsp (remove)
*Peppers, sweet, red, fresh, .50 large (2-1/4 per lb, approx 3-3/4" (remove)
Dill weed, dried, 1 tsp (remove)
*Cumin seed, .25 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Salt, .50 tsp (remove)
Tips
Add the roasted red pepper at the very end and "pulse" it into your mixture.
Use Dried Garbonzos and cook them yourself
Roast your own Peppers. 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. Use the same water you cooked your garbonzos in, and if you like a thinner mixture add even more water. Just keep drizzling water into the food processor until you get YOUR desired consistency. Add any spices you like. We like heat so we tend to go for the chilis, pepper spices, etc. Makes about 4 - 4.5 cups.
Serving Size: Serving Size is 1/4 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.
Serving Size: Makes 8 - 1/2 cup servings
NOW: Put all ingredients into a food processor. Grind it up. Use the same water you cooked your garbonzos in, and if you like a thinner mixture add even more water. Just keep drizzling water into the food processor until you get YOUR desired consistency. Add any spices you like. We like heat so we tend to go for the chilis, pepper spices, etc. Makes about 4 - 4.5 cups.
Serving Size: Serving Size is 1/4 cup
______________________________
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.
Serving Size: Makes 8 - 1/2 cup servings