Spicy Red Pepper Hummus
Yield: 4 cups (serving size: about 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 46%
- Fat: 2g
- Saturated fat: 0.3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.6g
- Protein: 1.4g
- Carbohydrate: 4.3g
- Fiber: 1g
- Cholesterol: 0.0mg
- Iron: 0.3mg
- Sodium: 74mg
- Calcium: 11mg
Ingredients
- 2 red bell peppers
- 2 teaspoons chile paste with garlic (such as sambal oelek)
- 1/2 teaspoon paprika
- 1/8 teaspoon ground red pepper
- Traditional Hummus
Preparation
- 1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.
- 2. Combine bell peppers, chile paste, paprika, and ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to a serving bowl; stir in Traditional Hummus.
Spicy Red Pepper Hummus Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor, Broil
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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