Roasted Red Pepper Hummus and Crudite
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 236
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 39
- Dietary Fiber
- 12
- Sugar
- 17
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 695
- Total: 15 min
- Prep: 15 min
Ingredients
1 (14 to 18 ounce) jar roasted red pepper, drained
2 tablespoons lemon juice
1 clove garlic, cracked from skin
1 1/2 cups prepared hummus spread (recommended: Tribe of Two Sheiks 40 Spice Hummus
Chopped parsley leaves, for garnish
1 teaspoon crushed red pepper flakes, for garnish
1 teaspoon coarse salt
20 carrot sticks, available already cut in the supermarket
1/3 pound fresh green beans, trimmed
1 medium zucchini, cut into sticks
1 large red bell pepper, seeded and cut into strips
1/2 pint grape tomatoes
Directions
- Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color. Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.