Hummus w/Roasted Red Peppers

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4.6 of 5 (10)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 47.9

Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 74.1 mg
Total Carbs: 7.7 g
Dietary Fiber: 1.9 g
Protein: 2.6 g

View full nutritional breakdown of Hummus w/Roasted Red Peppers calories by ingredient

Introduction

Once I started making my own hummus I wondered why I ever used to spend so much money on the stuff at the store! This is easy, tasty, and lower in fat than what you buy prepared Once I started making my own hummus I wondered why I ever used to spend so much money on the stuff at the store! This is easy, tasty, and lower in fat than what you buy prepared

Minutes to Prepare: 20

Minutes to Cook: 10

Number of Servings: 24

Ingredients

2 cans chickpeas (garbanzo beans)

1/4 cup tahini

1/2 tsp salt

1/2 cup lemon juice (fresh is best)

3 cloves garlic, finely chopped

1/4 tsp cumin seeds

1 red pepper, roasted, peeled and seeded

Directions

Roast the red pepper under the broiler, turning until the skin is evenly blistered. Close it up in a brown lunch bag to loosen the skin. After 5 minutes or so the skin will come off easily. Peel, core and seed the pepper, and cut into strips.

While pepper is roasting, drain the chick peas, reserving 1/2 cup of the liquid. Rinse chick peas well, drain and add to the bowl of food processor. Add remaining ingredients, including red pepper. Process until smooth, adding reserved liquid if needed to get the desired texture. Refrigerate for a couple of hours before serving so flavors can meld.

Makes about 4 cups-- about 24 servings of 2 Tbsp .

Number of Servings: 24

Recipe submitted by SparkPeople user MOLLYOSB.