Roasted Red Pepper Hummus
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 4 | Bell peppers | (roasted) |
| 1.5 tbsp | Lemon juice | |
| 2 cloves | Garlic | |
| .75 tsp | Smoked paprika | |
| .25 tsp | Cayenne pepper | |
| 60 g | Tahini paste | |
| 400 g | Canned chickpeas | |
| 2 tbsp | Olive oil |
- Use jarred roasted red peppers (drained), or make your own.
- If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature.
- To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
- Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
- Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.
Fat:
6g
Saturates:
.5g
Sugars:
0g
Protein:
4g
Carbs:
17g
Fiber:
3g
10.8%
Calories
17.2%
Carbs
4.7%
Protein
15%
Fat
12%
Fiber