Roasted Red Pepper Hummus
Roasted red peppers add a sweet, smoky twist to traditional hummus. Use this flavorful hummus as a dip or spread for veggies, sandwiches, pitas, and more.
Servings (1/4 cup) servings
Ingredients
- 1 15- ounce can chickpeas also labeled garbanzo beans, rinsed and drained
- 2 cloves garlic smashed
- ½ cup drained and chopped roasted red bell peppers
- ⅓ cup tahini
- ¼ cup fresh lemon juice about 1 large lemon
- 1 teaspoon kosher salt
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon ground red pepper or 1/4 heaping teaspoon of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh cilantro plus more for garnish
Instructions
- Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached.
- Add the cilantro and pulse a few times until the cilantro is evenly distributed.
- Chill for at least an hour if possible before serving. Serve with pita chips and fresh veggies. You can also spread it on a tortilla or bagel and top with your favorite sliced veggies and turkey for a protein-packed lunch. Makes about 2 cups of hummus.
Nutrition
Serving: 0.25cup, Calories: 145kcal, Carbohydrates: 11g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 572mg, Potassium: 155mg, Fiber: 3g, Sugar: 0.2g, Vitamin A: 91IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 1mg
Calories: 145kcal
Cost: $5
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