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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Red Pepper Hummus

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.

Cooking Light JUNE 2007

  • Yield: 6 servings (serving size: 1/3 cup)

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

Preheat broiler.

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.

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

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
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Red Pepper Hummus recipe

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