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Roasted Red Pepper Hummus

"From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating."

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Prep Time: 15m

Cook Time: 0m

   

Servings: 16  

 
 
  • 4.0000

Although mine did not turn out a bright color like yours did, it was a great tasting dip I served with scoop nacho chips for Superbowl Sunday..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 red bell pepper, roasted and peeled
  • 2 tablespoons sesame seeds
  • 15 ounces garbanzo beans, drained (skins removed)
  • 1/4 cup water (or 1/4 cup extra virgin olive oil)
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • Salt
  • Pepper
  • Cayenne pepper
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.

Step 2

To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.

Step 3

Run the food processor until it is pureed and smooth (albeit thick), then stream in as much water or oil as you like to get it to the consistency you want.

Step 4

Refrigerate until needed. You can freeze the unused portion.

Step 5

Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.

  Nutritional Facts
 
 
  • Serving Size: 1 (74.4 g)
  • Calories 23
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 3 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.2 g
  • Protein - 0.7 g
  • Calcium - 27.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0 mg
  Reviews
 
 
1 review

Although mine did not turn out a bright color like yours did, it was a great tasting dip I served with scoop nacho chips for Superbowl Sunday.

 

Review by QueenBea