Spicy Red Pepper Hummus

Yield: 4 cups (serving size: about 2 tablespoons)
Recipe from Cooking Light

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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. 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. 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.
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