Roasted Red Pepper Hummus
TOTAL TIME: Prep: 30 min. + standing
YIELD: 3 cups.
My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, Kansas
Ingredients
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2 large sweet red peppers
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2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
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1/3 cup lemon juice
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3 tablespoons tahini
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1 tablespoon olive oil
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2 garlic cloves, peeled
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1-1/4 teaspoons salt
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1 teaspoon curry powder
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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Optional: Fresh vegetables, pita bread or assorted crackers
Directions
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1.
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.
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2.
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.
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3.
Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.
Nutrition Facts
1/4 cup: 113 calories, 5g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic exchanges: 1 fat, 1 starch.
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