Mediterranean Hummus

Yield: 1 3/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 24%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 7.9g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 171mg
  • Calcium: 14mg

Ingredients

  • 1/4 cup chopped bottled roasted red bell peppers
  • 1/4 cup pitted kalamata olives
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 garlic cloves
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

  1. Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Store in an airtight container in refrigerator.
  2. Note: Serve with pita triangles or fresh vegetables.
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