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Recipe courtesy of Nigella Lawson

Red Pepper Hummus

  • Level: Easy
  • Yield: 2 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    250
    Total Fat
    12
    Saturated Fat
    2
    Carbohydrates
    29
    Dietary Fiber
    8
    Sugar
    8
    Protein
    8
    Cholesterol
    8
    Sodium
    466
  • Total: 10 min
  • Prep: 10 min
You know those days when you had no idea you were having people for dinner and then that phone call comes mid-afternoon? Well, this is the quickly assembled first course that can turn a plain roast chicken, or anything else you think you can stretch for four people without much effort, into a dinner party. And actually, whenever you have to cook without time for planning, I think a roast chicken is nearly always the main course you need: It's much easier to come up with frills for before and after and alongside than to construct a fancy dinner party dish last minute. This can be in dollops on crostini (and you can buy baby toasts ready-made for the purpose in an Italian deli) or eaten as a dip and it even serves as a rather intriguing, gorgeously hued sauce for plain grilled meats.
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Ingredients

12-ounce jar flame roasted red peppers

14-ounce can chickpeas

1 teaspoon paprika

2 tablespoons cream cheese (recommended: Philadelphia)

2 tablespoons garlic oil

1 teaspoon lime juice

Salt

Directions

  1. Drain the peppers and chickpeas and put them into a food processor.
  2. Add the paprika, cream cheese, oil and lime juice.
  3. Whiz to a hummus-like puree, and then add salt and perhaps more lime juice, to taste.

Categories:

Easy Appetizer Appetizer Hummus Recipes Dairy Recipes Cream Cheese Recipes Beans and Legumes Recipes for a Crowd Gluten Free High Fiber

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4 Reviews
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Carol F.

Wonderful-this has become a "go to" recipe for me.

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