Roasted Red Pepper Hummus
Use either jarred, or Roasted Red Pepper Strips, red peppers for this tasty dip or sandwich spread. Refrigerate for at least 4 hours for the best flavor.
- 1/2 cup roasted red pepper strips
- One 15-ounce can chickpeas, drained and rinsed
- 1/2 cup water
- 1/2 cup tahini
- 2 garlic cloves, peeled and minced
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 large basil leaves, chopped
In a blender or food processor mix the red pepper strips, chickpeas, water, tahini, garlic, lemon juice, oil, salt, pepper, and basil until smooth.
Serves 10
NUTRITION
Per 1/4 cup:
- Calories: 141
- Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 243 mg
- Carbohydrate: 11 g
- Dietary Fiber: 3 g
- Sugars: < 1 g
- Protein: 4 g
