Hummus with Roasted Red Peppers
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Cindy Jensen
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Ingredients
- 4 cups garbanzo beans/chickpeas (2-14.5 oz cans, drained & rinsed)
- 1 cup roasted red bell pepper with outside skin and seeds removed. Canned red peppers are fine)
- 1 jalapeno pepper, seeds removed
- 4 cloves garlic, minced
- 1/2 cup sweet onion, minced
- 1 cup tahini (sesame seed) paste
- 1/2 cup olive oil
- 1/2 cup lemon juice (3 -4 lemons)
- 2 tsp paprika
- 2 tsp salt
- 1/2 tsp liquid smoke
- 2 tbsp pine nuts, toasted
- 2 tbsp parsley, minced
In a small skillet with coconut oil, saute onion and jalepenons, about 4 min. Add garlic and cook another 2 min.
In a food processor, combine chickpeas, lemon juice, olive oil and cooked onions, jalapenos, red bell pepper and garlic. Blend until smooth and creamy. Add tahini, paprika, liquid smoke, and salt, then blend. Remove to serving bowl. Drizzle olive oil, pine nuts, parsley. Sprinkle cumin and paprika.
Serve with cucumbers, bell peppers, celery, carrots, broccoli, cauliflower, jicama or radishes. White or Sweet onions soaked over night in a salt water brine also goes well with hummus.
References
Nutrition
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- Protien 35%
- Carbs 76%
- Calories 12%
Step by Step Instructions
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Step 2
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Step 4
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People Who’ve Made This
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
“Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa.”
