Roasted Red Pepper & Sriracha Hummus
Recipe: #14359
September 24, 2014
Categories: Dips, Spreads, Snacks, Beans, Chickpeas/Garbanzo, Appetizers, Peppers, Asian, Mediterranean, Middle Eastern, Vietnamese, 5-Minute Prep, One-Pot Meal, Brunch, Game/Sports Day, Picnic, Potluck, Heart Healthy, High Fiber, High Protein, Low Calorie, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Kid's Lunches, Spicy, more
"Great for dipping, but just as awesome as a sandwich spread or chicken breast stuffing. Adapted from Fettle Vegan Recipes."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (205.1 g)
- Calories 672.8
- Total Fat - 22.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 686.3 mg
- Total Carbohydrate - 92.8 g
- Dietary Fiber - 26.5 g
- Sugars - 16.7 g
- Protein - 30.1 g
- Calcium - 207.3 mg
- Iron - 10 mg
- Vitamin C - 45.4 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Blend everything except olive oil together in a food processor or high speed blender.
Step 2
Once well combined, add olive oil and mix again.
Step 3
Once the hummus is completely creamy, pour into a dipping-friendly container. Saves up to two weeks in an airtight container in the refrigerator.
Tips
No special items needed.
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