Roasted Garlic and Red Pepper Hummus Recipe

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Roasted Garlic and Red Pepper Hummus
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Ingredients
8
Count
Nutrition
81
Calories
Total time
15
Minutes
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Ingredients:

  • 1 (15 oz) can chickpeas
  • 1 (12 oz) jar roasted red peppers
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp cumin (optional)

Directions:

  1. Roast garlic by slicing the top off a head of garlic, wrap it in foil along with some olive oil and bake until soft. (about 45 min at 350 degrees f) This can be done several days in advance.
  2. Roughly chop the red peppers, saving about a tablespoon for garnish.
  3. Squeeze roasted garlic into a blender.
  4. Add peppers, olive oil, tahini,lemon juice, 1/2 tsp salt and cumin.
  5. Process until smooth.
  6. Drain and rinse chick peas, then add to blender.
  7. Blend until smooth.
  8. Taste and adjust salt using the full tsp if needed.
  9. Scrape hummus into a small bowl with a lid.
  10. Drizzle a little olive oil over the top.
  11. Chop the reserved red pepper and place on the center of the hummus.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 81.08 Kcal (339 kJ)
Calories from fat 60.86 Kcal
% Daily Value*
Total Fat 6.76g 10%
Sodium 295.55mg 12%
Potassium 68.75mg 1%
Total Carbs 4.02g 1%
Sugars 0.67g 3%
Dietary Fiber 0.73g 3%
Protein 1.78g 4%
Vitamin C 6.1mg 10%
Iron 1.4mg 8%
Calcium 12.1mg 1%
Amount Per 100 g
Calories 349.66 Kcal (1464 kJ)
Calories from fat 262.46 Kcal
% Daily Value*
Total Fat 29.16g 10%
Sodium 1274.59mg 12%
Potassium 296.51mg 1%
Total Carbs 17.32g 1%
Sugars 2.91g 3%
Dietary Fiber 3.14g 3%
Protein 7.69g 4%
Vitamin C 26.1mg 10%
Iron 6mg 8%
Calcium 52.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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