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
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Related Videos:

Roasted Red Pepper Hummus!! Homemade Hummus Recipe

 

Irresistible Roasted Red Pepper Hummus Recipe - Easy Homemade Hummus

 

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