5 from 6 votes
Roasted Red Pepper Hummus
Creamy hummus infused with roasted red peppers.
Prep Time
10 mins
Total Time
10 mins
Servings:
3
cups
Calories:
641 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- ½ cup tahini
- ¼ cup extra-virgin olive oil
- 28 ounce chickpeas canned, rinsed and drained
- 1 cup red bell pepper rinsed and patted dry, roasted
- 1 clove garlic minced
- 1 teaspoon salt
- Pinch cayenne pepper
- 3 tablespoons lemon juice
- parsley to garnish, minced
Instructions
- Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside.
- Process the chickpeas, red peppers, garlic, salt and cayenne in a food processor until almost completely ground, about 15 seconds, scraping down the sides of the bowl as needed. With the machine running, add the lemon juice and process for 1 minute. Scrape down the sides of the bowl, then begin processing again and with the machine running, add the tahini mixture and continue processing until the hummus is smooth and creamy, scraping the bowl as necessary, about 15 seconds.
- The hummus can be stored in an airtight container (or in a bowl covered with plastic wrap) in the refrigerator for up to 3 days. Garnish with parsley before serving.
Cup of Yum
Notes
- Nutritional values are based on one cup
Nutrition Information
Calories
641kcal
(32%)
Carbohydrates
47g
(16%)
Protein
20g
(40%)
Fat
44g
(68%)
Saturated Fat
6g
(30%)
Sodium
2164mg
(90%)
Potassium
648mg
(14%)
Fiber
14g
(56%)
Vitamin A
310IU
(6%)
Vitamin C
29.5mg
(33%)
Calcium
168mg
(17%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 3 cups
Amount Per Serving
Calories 641
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 44g | 68% |
| Saturated Fat | 6g | 30% |
| Sodium | 2164mg | 90% |
| Potassium | 648mg | 14% |
| Fiber | 14g | 56% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 29.5mg | 33% |
| Calcium | 168mg | 17% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.