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The addition of roasted bell pepper to a hummus dip creates a new flavor and color. This is not only great as a dip but also as a spread for sandwiches or tortillas.
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup roasted red pepper (about 1/2 small roasted red pepper)
- 1 1/2 Tbsp tahini (sesame seed paste)
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 tsp water
- 1/2 tsp finely chopped garlic
- 1/2 tsp hot chili sauce
- 2 Tbsp chopped parsley
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- In the bowl of a small food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, oil, water, garlic and chili sauce.
- Purée until smooth. Garnish with parsley.
Roasted red peppers:
To roast red peppers, cut the pepper in half lengthwise and remove ribs and seeds. Lay on a foil-covered baking sheet and roast at 425°F for 25 minutes, or just until browned on all sides. Place bell peppers in a covered bowl and let sit for 10 minutes before peeling off the skin. Store in the fridge for up to 3 days.
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Nutritional Analysis
per Serving
| Calories |
53 |
| Protein |
1.5 g |
| Fat |
3.5 g |
| Saturated Fat |
0.5 g |
| Carbohydrates |
4 g |
| Cholesterol |
0 mg |
| Sodium |
29 mg |
| Fiber |
0.9 g |
Prep Time: 5 minutes
Cook Time: n/a
Make Ahead: Prepare up to a day in advance
Makes 3/4 cup
Serves 8
Nutrition Watch: The sesame seeds in tahini have a cholesterol-lowering effect.
per serving Calories 53 • Protein 1.5 g • Carbohydrates 4 g • Fiber 0.9 g • Total fat 3.5 g • Saturated fat 0.5 g • Cholesterol 0 mg • Sodium 29 mg • prep time 5 minutes • make ahead . • nutrition watch
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