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Roasted Red Pepper Hummus Recipe

Roasted Red Pepper Hummus Recipe photo by Taste of Home

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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:

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Healthy

Quick

Diabetic Friendly

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Roasted Red Pepper Hummus Recipe

Prep: 30 min. + standing

Yield: 12 Servings

20 10 30

Ingredients

2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

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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Reviews for Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

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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!

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!

Reviewed on Oct. 27, 2009 by Jeeper

Yummy!

Reviewed on Oct. 22, 2009 by brendadsnyder

I have made this recipe several times. My family loves it and I also have my co-workers loving it as well. It is a great healthy alternative to the fatty dips.

Reviewed on Jan. 06, 2009 by NKW5592

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