Roasted Red Pepper Hummus

Dive into the world of Roasted Red Pepper Hummus, a delightful and healthy treat that’ll make you question why you didn’t try it sooner! With a rich blend of chickpeas and the smoky undertones of roasted red pepper, this hummus is more than just a dip – it’s an experience. In this guide, we’ll walk you through making this AH7-approved dish. Ready to change up your snack game? Let’s dive right in!

Roasted Red Pepper Hummus Ingredients:

• Chickpeas: 1 can (about 15 ounces / 425 grams)
• Roasted red peppers: 2 whole (you can jar them or roast your own!)
• Tahini: 1/4 cup (60 ml)
• Lemon juice: 2 tablespoons (30 ml)
• Garlic: 2 cloves, minced
• Olive oil: 2 tablespoons (30 ml) and some extra for drizzling
• Ground cumin: 1/2 teaspoon (2.5 ml)
• Salt: 1/2 teaspoon (2.5 ml)
• Paprika: 1/4 teaspoon (for garnish)

Time:

Preparation: 10 minutes
Blending: 5 minutes

Serves:

4

Nutritional Facts (Per Serving):

• Calories: 180
• Protein: 6g
• Carbohydrates: 20g
• Dietary Fiber: 6g
• Sugars: 3g
• Fat: 10g
• Sodium: 300mg

Roasted Red Pepper Hummus Instructions:

1. Start by draining and rinsing the chickpeas from the can. Ensure they’re properly washed to remove any excess sodium.
2. Into a blender or food processor, add the chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
3. Blend the mixture until smooth. If you find the mixture too thick, add a tablespoon (15 ml) of water or more olive oil to get the desired consistency.
4. Once blended to your liking, transfer the Roasted Red Pepper Hummus to a bowl.
5. Drizzle a little extra olive oil on top, and sprinkle with paprika for garnish.

Tips:

1. If you’re roasting your own red peppers, ensure you blacken them thoroughly for a deep smoky flavor in the Roasted Red Pepper Hummus.
2. Keep your hummus refrigerated in an airtight container. It stays fresh for up to a week!
3. For an added kick, sprinkle a pinch of red chili flakes on top before serving.
4. If you’re on a sodium-restricted diet, ensure to rinse the chickpeas well or opt for a low-sodium can.

How to Serve and Enjoy:

• Roasted Red Pepper Hummus is versatile. Serve it as a dip with fresh veggies or pita bread.
• Spread it on a sandwich or wrap as a healthier alternative to mayo or other condiments.
• Use it as a base for salad dressings or sauces for a creamy texture and rich flavor.

By incorporating Roasted Red Pepper Hummus into your diet, you’re not just indulging in a flavorful treat; you’re also embracing a healthier lifestyle. So, the next time you’re thinking of a snack, let AH7 be your guide to the creamy, smoky world of Roasted Red Pepper Hummus. Your taste buds will surely thank you!

ROASTED RED PEPPER HUMMUS

Dive into the world of Roasted Red Pepper Hummus, a delightful and healthy treat that’ll make you question why you didn’t try it sooner! With a rich blend of chickpeas and the smoky undertones of roasted red pepper, this hummus is more than just a dip – it’s an experience. In this guide, we’ll walk you through making this AH7-approved dish. Ready to change up your snack game? Let’s dive right in!

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Prep Time: 10 minutes minutes

Blending: 5 minutes minutes

Nutritions

Nutrition Facts

ROASTED RED PEPPER HUMMUS

Amount per Serving

Calories

180

% Daily Value*

Fat

 

10

g

15

%

Sodium

 

299

mg

13

%

Carbohydrates

 

20

g

7

%

Fiber

 

6

g

25

%

Sugar

 

3

g

3

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Chickpeas: 1 can about 15 ounces / 425 grams
• Roasted red peppers: 2 whole you can jar them or roast your own!
• Tahini: 1/4 cup 60 ml
• Lemon juice: 2 tablespoons 30 ml
• Garlic: 2 cloves minced
• Olive oil: 2 tablespoons 30 ml and some extra for drizzling
• Ground cumin: 1/2 teaspoon 2.5 ml
• Salt: 1/2 teaspoon 2.5 ml
• Paprika: 1/4 teaspoon for garnish

Instructions

• Start by draining and rinsing the chickpeas from the can. Ensure they’re properly washed to remove any excess sodium.
• Into a blender or food processor, add the chickpeas, roasted red peppers, tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
• Blend the mixture until smooth. If you find the mixture too thick, add a tablespoon (15 ml) of water or more olive oil to get the desired consistency.
• Once blended to your liking, transfer the Roasted Red Pepper Hummus to a bowl.
• Drizzle a little extra olive oil on top, and sprinkle with paprika for garnish.

Notes

• If you’re roasting your own red peppers, ensure you blacken them thoroughly for a deep smoky flavor in the Roasted Red Pepper Hummus.
• Keep your hummus refrigerated in an airtight container. It stays fresh for up to a week!
• For an added kick, sprinkle a pinch of red chili flakes on top before serving.
• If you’re on a sodium-restricted diet, ensure to rinse the chickpeas well or opt for a low-sodium can.