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

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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).


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