Recipe courtesy of Valerie Bertinelli
Roasted Red Pepper Hummus
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 433 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 361
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 433 mg
Ingredients
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Directions
- In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.
