Hummus with Roasted Red Peppers

Send this with veggies for dipping or 100% whole-wheat pitas.

Hummus with Roasted Red Peppers

From Ultimate Foods for Ultimate Health

Send this with veggies for dipping or 100% whole-wheat pitas.

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Ingredients:

One 540 mL (19 oz.) can chickpeas, drained and rinsed

2 Tbsp (30 mL) Tahini

2 Tbsp (30 mL) fresh lemon juice

2 cloves garlic, or more if you like

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3 Tbsp (45 mL) water

Pinch of cayenne, or more if you like

2 whole roasted red peppers

Method:

1. In a food processor or blender puree all the ingredients together except the red pepper. Puree until very smooth.

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2. Now, add the red pepper and pulse until well combined. Store covered in the fridge for up to 1 week.

Makes 2 cups (500 mL)

Each ½ cup (125 mL) serving contains

240 Calories, 6 g Total fat, 0 g Trans Fat, 360 mg Sodium, 40 g Carbs, 8 g Fiber, 10 g Protein

What is Tahini and where do I find it?

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Tahini is sesame seed paste. You can find it in the Ethnic section in your supermarket or at any health food store. It will last up to 6 months in the fridge, but once you’ve made this recipe, it won’t be kicking around the back of your fridge that long.

Tip: If you are a Wasabi lover try adding 1 Tbsp. (15 mL) Wasabi to the recipe. It’s a big Wasabi rush.

Courtesy Mairlyn Smith www.mairlynsmith.com