Roasted Red Pepper Hummus
Roasted Red Pepper Hummus
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 287
- Total: 10 min
- Active: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 320
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 287
- Total: 10 min
- Active: 10 min
Ingredients
2 roasted red peppers, from a jar or can
One 400-gram/14-ounce can chickpeas, rinsed and drained
2 tablespoons sesame oil
2 tablespoons tahini paste
Juice of 1 lemon
1 clove garlic
1/2 teaspoon ground cumin
Pinch sea salt
2 tablespoons extra-virgin olive oil
Fresh cilantro leaves, for garnish, optional
Directions
- To a food processor, add the peppers, chickpeas, sesame oil, tahini, lemon juice, garlic, cumin and salt (rub the flakes to break them up). Process to a smooth paste.
- Transfer to a serving dish. Just before serving, drizzle with the olive oil and garnish with cilantro if using.
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