Roasted Red Pepper Hummus With Pine Nuts Recipe

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Roasted Red Pepper Hummus With Pine Nuts
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Ingredients
14
Count
Nutrition
308
Calories
Total time
10
Minutes
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Ingredients:

Directions:

  1. Note: *I use anywhere from 12-15 cloves, but your mileage may vary. It’s also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. You just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). When I make my hummus and serve it on the same day, I usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
  2. If you’re roasting your own peppers, throw them in the broiler now. Broil peppers until they’re burnt to a crisp. Use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). Carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
  3. Toast pine nuts in a hot, dry saucepan. These two things (broiling peppers and toasting pine nuts) can both be done while you’re combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
  4. Combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
  5. Add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
  6. Slowly drizzle olive oil into mixture until you get the consistency you’re looking for.
  7. Taste the hummus. At this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
  8. Garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
  9. (serving size is approximately 1/3 c).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 308.41 Kcal (1291 kJ)
Calories from fat 109.04 Kcal
% Daily Value*
Total Fat 12.12g 19%
Sodium 309.3mg 13%
Potassium 604.79mg 13%
Total Carbs 39.61g 13%
Sugars 7.18g 29%
Dietary Fiber 10.69g 43%
Protein 12.88g 26%
Vitamin C 19.6mg 33%
Iron 8.1mg 45%
Calcium 80.6mg 8%
Amount Per 100 g
Calories 331.42 Kcal (1388 kJ)
Calories from fat 117.18 Kcal
% Daily Value*
Total Fat 13.02g 19%
Sodium 332.38mg 13%
Potassium 649.91mg 13%
Total Carbs 42.57g 13%
Sugars 7.72g 29%
Dietary Fiber 11.49g 43%
Protein 13.84g 26%
Vitamin C 21.1mg 33%
Iron 8.7mg 45%
Calcium 86.6mg 8%

* 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

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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