Roasted Red Pepper Hummus
Prep: 10 minutes • Serves: 12
2 cans (16 ounces each) chickpeas, drained and rinsed
4 garlic cloves
1/2 cup roasted red peppers, drained and chopped
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon paprika
1 cup olive oil
4 garlic cloves
1/2 cup roasted red peppers, drained and chopped
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon paprika
1 cup olive oil
1. In food processor, purée chickpeas, garlic, peppers, tahini, lemon juice and paprika. With processor running, slowly pour oil through feed tube; process until incorporated. Makes about 3 cups.
Approximate nutritional values per serving (1/4 cup):
228 Calories, 20g Fat (3g Saturated), 0mg Cholesterol,
218mg Sodium, 9g Carbohydrates, 3g Fiber, 3g Protein
Chef Tip:
Serve hummus with celery sticks, carrot sticks, cherry tomatoes, cucumbers and/or bell peppers.