Roasted Red Pepper Hummus
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Recipe based on 4 ratings.
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 38 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 1 |
| vit C | 10 |
| folate | 4 |
- Portion size: 2 cups (500 mL)
Ingredients
- 1 can 1can19 oz/540 ml chickpeachickpeas, drained and rinsed
- 1/2 cup 1/2cupchopped & drained roasted red pepperroasted red peppers
- 1/4 cup 1/4cuplemon juice
- 1/4 cup 1/4cuptahini paste
- 1/4 cup 1/4cupextra-virgin olive oil
- 1/4 tsp 1/4tspeach salt and pepper
- 2 cloves 2clovesgarlic, 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
