Roasted Red Pepper Hummus

Author: Canadian Living

  • Portion size 500 servings

Ingredients

  • 1 can 19 oz/540 ml chickpea drained and rinsed
  • 1/2 cup chopped & drained roasted red pepper
  • 1/4 cup lemon juice
  • 1/4 cup tahini paste
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon each salt and pepper
  • 2 cloves garlic minced

Method

In food processor, puree chickpeas with red peppers. Add lemon juice, tahini, oil, salt and pepper; blend, adding a little water to thin if desired. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 65 mg
  • Protein trace
  • Calories 38.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Hummus