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“My son taught me how to make hummus, which is a great alternative to calorie-filled dips," says Nancy Watson-Pistole of Shawnee, Kansas. "This recipe is simply delicious. Fresh roasted red bell peppers make it really special.”
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Roasted Red Pepper Hummus in Light & Tasty December/January 2008, p35
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Reviewed on Jan. 15, 2012 by becky66
I have made this recipe a number of times, and it never seems like enough! Great flavor and healthy on top of it - a real winner!
Reviewed on Jan. 12, 2012 by eghaz
Delicious! Great combination of flavors and a truly Mid-Eastern flair!
Reviewed on Feb. 01, 2011 by jkgasser
I can never understand why people don't try the recipe before they decide to change it. Perfect just the way it is! I have changed recipes, but always try them first.
Reviewed on Dec. 28, 2010 by veggie04
I didn't use the peppers because I didn't have them. Omitted the salt and curry powder. I added 1 tablespoon of chives (because I love them) and about 1-1/2 tsp of water so it wasn't so thick. Added Kalamata olives to top it off when serving, Yummy!
Reviewed on Dec. 22, 2010 by ShawneeNancy
I just found this page with my recipe and am thrilled to find other people who love this recipe! I now serve the hummus with sandwich thins cut into wedges as they are low-fat. Also suggest drizzling olive oil over the top and sprinkling with cayenne pepper - it makes a gorgeous dish served in a white bowl. Thanks for your comments!
I just found this page with my recipe and am thrilled to find other people who love this recipe! I now serve the hummus with sandwich thins cut into wedges as they are low-fat. Also suggest drizzling olive oil over the top and sprinkling with cayenne pepper - it makes a gorgeous dish served in a white bowl.
Thanks for your comments!
Reviewed on Dec. 17, 2010 by juicyfruit007
Sooo pleased to have hummus success at last with this recipe! I did have to leave out the curry & coriander as I didn't have those. Also reduced the salt by 1/4 tsp, which didn't hurt it a bit. Will make again!
Reviewed on Sep. 13, 2010 by cdBIRD
This is the best hummus by, far I have ever made, great flavor. Will be making this recipe again and again. Thank you!!!!!
Reviewed on May. 05, 2010 by jennhumiston
I looked everywhere and couldn't find tahini so I used more olive oil instead. This recipe had a bit too much curry powder in it for me I will probably only due 1/2 teaspoon next time. I also added a little cayenne pepper for a kick.
Reviewed on Mar. 02, 2010 by joedebfry
I've made this several times. We think it tastes better the second day.
Reviewed on Jan. 03, 2010 by amberc1980
Excellent. I had to add some water b/c I don't have a food processor; I just use my blender. Didn't have curry, so substituted some turmeric instead. Turned out great!
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