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Red Pepper Hummus

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 1/3 cup)
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.

Ingredients

  • 1 red bell pepper
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon tahini (sesame seed paste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 garlic clove, quartered

Nutrition Information

  • calories 94
  • caloriesfromfat 29 %
  • fat 3 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 1.6 g
  • protein 3.7 g
  • carbohydrate 14.1 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 209 mg
  • calcium 30 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.

  3. Place bell pepper and remaining ingredients in a food processor; process until smooth.