By The Physicians Committee
Makes about 2 cups
Red pepper hummus makes a delicious dip for fresh vegetables or pita wedges. It can also be used as a sandwich spread or as a filling in a wrap.
1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers (about 2 peppers)
2 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
1 garlic clove (or more to taste)
1/4 teaspoon ground cumin
Combine all ingredients in a food processor. Process until completely smooth, about 2 minutes.
Per 1/4 cup
- Calories: 87
- Fat: 3 g
- Saturated Fat: 0.4 g
- Calories from Fat: 31.2%
- Cholesterol: 0 mg
- Protein: 4 g
- Carbohydrates: 12 g
- Sugar: 1.1 g
- Fiber: 2.8 g
- Sodium: 57 mg
- Calcium: 37 mg
- Iron: 1.5 mg
- Vitamin C: 21.7 mg
- Beta Carotene: 265 mcg
- Vitamin E: 0.3 mg
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.