Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Use either jarred, or Roasted Red Pepper Strips, red peppers for this tasty dip or sandwich spread. Refrigerate for at least 4 hours for the best flavor.

  1. 1/2 cup roasted red pepper strips
  2. One 15-ounce can chickpeas, drained and rinsed
  3. 1/2 cup water
  4. 1/2 cup tahini
  5. 2 garlic cloves, peeled and minced
  6. Juice of 1 lemon
  7. 2 tablespoons extra-virgin olive oil
  8. 1 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
  10. 6 large basil leaves, chopped

In a blender or food processor mix the red pepper strips, chickpeas, water, tahini, garlic, lemon juice, oil, salt, pepper, and basil until smooth.

Serves 10

NUTRITION

Per 1/4 cup:
  1. Calories: 141
  2. Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA)
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 243 mg
  6. Carbohydrate: 11 g
  7. Dietary Fiber: 3 g
  8. Sugars: < 1 g
  9. Protein: 4 g
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