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Roasted Red Pepper Hummus

Prep time 8 mins
Chill time 2 hrs
Yield 14 servings (serving size: 1/4 cup)
This hummus is even tastier after being refrigerated overnight.

Ingredients

  • 2 (15-ounce) cans chickpeas (garbanzo beans)
  • 1 (7-ounce) bottle roasted red bell peppers, drained
  • 3 garlic cloves
  • 3 tablespoons tahini (sesame seed paste)
  • 1 tablespoon olive oil
  • 6 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 84
  • fat 3.3 g
  • satfat 0.5 g
  • protein 2.9 g
  • carbohydrate 11.6 g
  • cholesterol 0 mg
  • iron 1.0 mg
  • sodium 384 mg
  • caloriesfromfat 35 %
  • fiber 2.3 g
  • calcium 32 mg

How to Make It

  1. Drain chickpeas, reserving 1/4 cup liquid.

  2. Place chickpeas, reserved liquid, and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips.

Oxmoor House Healthy Eating Collection