Red Pepper Hummus

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: 6 servings (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 29%
  • Fat: 3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.7g
  • Carbohydrate: 14.1g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 209mg
  • Calcium: 30mg

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

Preparation

  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.
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