Roasted Red Pepper Hummus
Makes 10 servings: 1 serving ≈ 1/4 cup
Macronutrients: 109.69 calories, 3.81g protein, 6.79g fat, 9.74g carb, 3.04g dietary fiber, 0.93g saturated fat, 2.34g total sugar, 0.0g added sugar
Significant Source For: Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and crushed
1 (15.5 oz) can canned chickpeas, drained and rinsed
1 large red bell pepper, fire-roasted whole, skinned, stemmed and seeded
1/4 cup tahini, stir well before measuring
2 tablespoons freshly squeezed lemon juice
1 tablespoon tomato paste
1 tablespoon white miso paste
1 tablespoon water, or as needed
1 tablespoon nutritional yeast, optional, recommended if you follow strict vegan diet
1 teaspoon smoked paprika
1 teaspoon ground cumin
Step 1. In a 0.5-qt saucepan, combine the extra virgin olive oil and garlic.
Step 2. Bring the saucepan to a simmer over low heat and allow it to simmer for 5 minutes or until the garlic is lightly browned.
Step 3. In a food processor, blend everything together until desired texture is achieved. If more water is needed, increase by 1 tablespoon at a time until desired consistency is achieved.
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