Roasted Red Pepper Hummus

You can never have too many middl eastern recipes, so give Roasted Red Pepper Hummus a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 458 calories, 16g of protein, and 27g of fat per serving. This recipe serves 2. For $1.1 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by A Cedar Spoon. Head to the store and pick up salt, chickpeas, roasted red peppers, and a few other things to make it today. 2065 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 15 minutes. It works well as a reasonably priced main course. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is amazing. Try Roasted Red Pepper Hummus, Roasted Red Pepper Hummus, and Roasted Red Pepper Hummus for similar recipes.

Servings: 2

Preparation duration: 15 minutes

 

Ingredients:

1 – 16 oz can of chickpeas (garbanzo beans)

1/4 cup liquid from can of chickpeas

A large handful of chickpeas reserved for garnish

1 garlic clove

juice of 1 lemon

2 tablespoons olive oil

Paprika and parsley for garnish

3 slices of roasted red peppers (I used canned fire roasted red peppers from Trader Joes)

Salt to taste

2 tablespoons tahini

Equipment:

food processor

Cooking instruction summary:

Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 2-3 minutes (blend longer for more creamy texture). Use the chickpea liquid that you reserved to add to the hummus and blend more if you feel you want a creamier texture.Add the roasted red peppers and pulse until the peppers are blended in and the hummus is smooth.Place in serving dish, drizzle with olive oil and garnish with paprika and parsley (optional).

 

Step by step:


1. Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.

2. Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 2-3 minutes (blend longer for more creamy texture). Use the chickpea liquid that you reserved to add to the hummus and blend more if you feel you want a creamier texture.

3. Add the roasted red peppers and pulse until the peppers are blended in and the hummus is smooth.

4. Place in serving dish, drizzle with olive oil and garnish with paprika and parsley (optional).


Nutrition Information:

Quickview
458k Calories
16g Protein
27g Total Fat
42g Carbs
52% Health Score
Limit These
Calories
458k
23%

Fat
27g
42%

  Saturated Fat
3g
23%

Carbohydrates
42g
14%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
853mg
37%

Get Enough Of These
Protein
16g
32%

Manganese
2mg
107%

Vitamin B6
1mg
60%

Fiber
13g
52%

Phosphorus
345mg
35%

Copper
0.69mg
34%

Folate
111µg
28%

Iron
4mg
26%

Vitamin B1
0.35mg
23%

Magnesium
90mg
23%

Vitamin A
1043IU
21%

Zinc
2mg
18%

Vitamin E
2mg
18%

Selenium
10µg
15%

Potassium
525mg
15%

Calcium
119mg
12%

Vitamin K
10µg
10%

Vitamin C
8mg
10%

Vitamin B5
0.82mg
8%

Vitamin B3
1mg
7%

Vitamin B2
0.09mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Roasted Red Pepper Hummus!! Homemade Hummus Recipe

 

Irresistible Roasted Red Pepper Hummus Recipe - Easy Homemade Hummus

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Sugared Pecans Gift Idea & Silhouette America Promotion

Pink When

Chocolate Whipped Cream Frosting

Dieters Downfall

Peanut Butter Chocolate Chip Protein Bars

Busy But Healthy

Meaty Spanish Rice

Taste of Home

Mexican veggie wraps

BBC Good Food