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“I didn’t like hummus until I discovered this recipe," writes Heidi Pronk of Hudsonville, Michigan. "The fresh lemon and garlic create a wonderful burst of flavor.”
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/4 cup (calculated without pita wedges) equals 107 calories, 5 g fat (trace saturated fat), 0 cholesterol, 280 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Roasted Red Pepper Hummus in Simple & Delicious July/August 2008, p31
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Reviewed on Apr. 10, 2012 by monica80
very good..i like it more thick,so i might add a little less olive oil next time...i didn't have fresh parsley or sesame seeds on hand and still came out great!
Reviewed on Mar. 24, 2012 by FACSteacher
This recipe was certainly easy! I did leave a little of it plain, w/o the roasted red peppers, and it was good as well. I had second graders try this and most of them liked it! It's very creamy with great flavors.
Reviewed on Feb. 08, 2012 by micheleclow
This was absolutely delicious. I didn't have any parsley or sesame seeds and it still came out great.
Reviewed on Feb. 15, 2011 by karinpastry
Oh my god so yummy. I did not bother chopping anything and added the zest of 1 lemon & it's juice. Also key is when you are cooking use Kosher salt. When you are baking use your table salt. I'm telling you your taste buds will thank you!
Reviewed on Mar. 13, 2010 by nngerman
This is a great recipe. It tastes just like the hummus that is sold at our local grocery store in the deli. The second time I made this, I reduced the lemon juice to 1/4 cup, as 1/3 cup was a bit strong for me. I never added the sesame seeds. I didn't have those on hand. It is a great alternative to sour cream based dips.
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© Reiman Media Group, LLC., 2012