Roasted Red Pepper & Sriracha Hummus
Created by rpgaymer on September 24, 2014
- Servings: 3-4
- Prep Time: 5m
- Cook Time: 0m
- Recipe #14359
Ingredients
- 1 can (15 ounce) chickpeas (rinsed and drained)
- 1/2 teaspoon cumin
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon sea salt
- 3 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons hot sauce (Sriracha)
- 1 tablespoon lemon juice
- 1/2 cup red peppers (roasted, jarred is fine)
- 2 tablespoons oil (olive oil)
How to Make
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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.
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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.
Nutritional Facts
- 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