Roasted Red Pepper Hummus
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 141.6
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 211.0 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 5.4 g
- Protein: 5.0 g
View full nutritional breakdown of Roasted Red Pepper Hummus calories by ingredient
Introduction
Fabulous flavor!! Excellent on portabella mushrooms, pita chips, or corn chips. Fabulous flavor!! Excellent on portabella mushrooms, pita chips, or corn chips.Number of Servings: 8
Ingredients
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2 cans chick peas, drained
2 red bell peppers, roasted, stems & seeds removed
5 garlic cloves
1 small yellow onion, diced
olive oil
salt & pepper
Directions
2 cans chick peas, drained
2 red bell peppers, roasted, stems & seeds removed
5 garlic cloves
1 small yellow onion, diced
olive oil
salt & pepper
Roast red bell peppers over an open flame, turning, until all sides are blackened. Place them in a large glass bowl and cover with saran wrap. When they've cooled, remove the charred skin and the stems and seeds.
While the peppers are cooling, saute , the onion over medium heat, in a little oil until tender. The last 5 minutes of cooking time, add garlic. Using a food processor, process the chick peas, roasted peppers, garlic and onion with ΒΌ to 1/3 cup olive oil. Add salt one teaspoon at a time and taste after first teaspoon. Add pepper to taste but be sure to actually taste it for seasoning.
Hummus will keep refrigerated, covered for one week in the refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user BJABROY.
2 red bell peppers, roasted, stems & seeds removed
5 garlic cloves
1 small yellow onion, diced
olive oil
salt & pepper
Roast red bell peppers over an open flame, turning, until all sides are blackened. Place them in a large glass bowl and cover with saran wrap. When they've cooled, remove the charred skin and the stems and seeds.
While the peppers are cooling, saute , the onion over medium heat, in a little oil until tender. The last 5 minutes of cooking time, add garlic. Using a food processor, process the chick peas, roasted peppers, garlic and onion with ΒΌ to 1/3 cup olive oil. Add salt one teaspoon at a time and taste after first teaspoon. Add pepper to taste but be sure to actually taste it for seasoning.
Hummus will keep refrigerated, covered for one week in the refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user BJABROY.