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. In the bowl of a small food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, oil, water, garlic and chili sauce.
2. 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.
•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
Nutritional Analysis per Serving
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
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