Roasted Red Pepper Hummus
By The Canadian Living Test Kitchen
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Nutritional Info |
|
Per 1 tbsp (15 mL): about |
- |
|
cal |
3838 cal |
|
pro |
00 pro |
|
total fat |
2 g2g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
4 g4g carb |
|
fibre |
1 g1g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
65 mg65mg sodium |
|
% RDI: |
- |
|
calcium |
11 calcium |
|
iron |
11 iron |
|
vit A |
11 vit A |
|
vit C |
1010 vit C |
|
folate |
44 folate |
Ingredients
- 1 can 19 oz/540 ml chickpeas , drained and rinsed1 1can can19 oz/540 ml chickpeachickpeas, drained and rinsed
- 1/2 cup chopped & drained roasted red peppers 1/2 1/2cup cupchopped & drained roasted red pepperroasted red peppers
- 1/4 cup lemon juice 1/4 1/4cup cuplemon juice
- 1/4 cup tahini paste 1/4 1/4cup cuptahini paste
- 1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
- 1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
- 2 cloves garlic , minced2 2cloves clovesgarlic, minced
Preparation
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.)
Source : Canadian Living Magazine: October 2006