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Middle Eastern, mediterranean
Hummus with Roasted Red Peppers

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This versatile spread has many applications. Serve it as an appetizer with sliced vegetables, as a dip for crackers or in a pita. It can be stored, tightly covered, in the refrigerator for 3 or 4 days.

Yield: Makes 1¼ cups (300 mL)

Ingredients

  • 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
  • ¼ cup (50 mL) tahini
  • ¼ cup (50 mL) freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • Half roasted red bell pepper, peeled and thinly sliced (see Notes)
  • 1 tsp (5 mL) ground cumin
  • ¼ tsp (1 mL) salt, or to taste
  • Water, optional

Directions

1. In food processor or blender, combine chickpeas, tahini, lemon juice and garlic and process until smooth.

2. Add roasted red peppers, ground cumin and salt and process until smooth. If you prefer a creamier consistency, add water, 1 tbsp (15 mL) at a time, processing until the desired texture is achieved.

3. Transfer to an airtight container and refrigerate for at least 2 hours or overnight.

Variations:

Hummus with Black Olives: Substitute ½ cup (125 mL) chopped pitted kalamata olives for the red pepper.

Lemony Hummus: Substitute 1 tbsp (15 mL) grated lemon zest for the red pepper.

Notes

Because can sizes vary, we provide a range of amounts for beans in our recipes. If you’re using the larger size, you may want to adjust the seasoning by adding a pinch of cumin and salt.

You can use bottled roasted red bell peppers in this hummus or roast your own (see Roasted Bell Peppers).


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup.

201kcal (10%)
91mg (9%)
25mg (42%)
20mcg RAE (1%)
274mg
44mg
7g
1g
6g
28g
0mg (0%)
431mg (18%)
1g (5%)
8g (12%)
3mg (15%)
 

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