Roasted Red Pepper Hummus

Lebanese, Sauces, Spreads, Dips & Dressings

Prep Time: 15 mins Cook Time: 15 mins Servings: Servings 4 servings Source:

Ingredients

1 15-ounce can chickpeas

3 tablespoons lemon juice

2 tablespoons tahini

2 garlic cloves

½ teaspoon salt

Extra virgin olive oil for serving

Paprika for serving

7-8 ounces roasted red bell peppers drained and squeezed

Directions

Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.

Add roasted red bell peppers to the food processor and process until creamy and well blended.

Serve at room temperature or cold with naan or your favorite dippers.

Nutrition

Calories: 152kcal, Carbohydrates: 19g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 1268mg, Potassium: 278mg, Fiber: 6g, Sugar: 1g, Vitamin A: 280IU, Vitamin C: 28mg, Calcium: 72mg, Iron: 2mg