Print
Email
Add a photo
Ingredients
- 29 oz. can of chick peas – drained but not rinsed
- 2 roasted bell peppers – any color
- 3 cloves of garlic
- ½ tsp. salt
- ¼ tsp. red pepper flakes
- ¼ tsp. black pepper
- 3-4 tablespoons of olive oil
Directions
- To roast the peppers:
- Preheat Oven 350 degrees:
- Wash the peppers and leave them whole. Place on a baking and roast in oven until they become slightly charred.
- Let cool then remove stem.
- For the Dip:
- Place the drained chick peas in a food processor with the garlic, peppers, seasonings and olive oil.
- Process this mixture until smooth and fluffy.
- Serve with your favorite chips or veggies.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 7 servings | |
| Calories 215 | |
| Calories from Fat 72 | 33% |
| Total Fat 8.22g | 10% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 539mg | 22% |
| Potassium 268mg | 8% |
| Total Carbs 29.82g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 0.68g | 0% |
| Protein 6.47g | 10% |
Advertisement
Advertisement
Reviews
December 17, 2013
I love roasted red pepper hummus! Hummus is great with everything; vegetables, chips, pretzels, and crackers. I even use it as a spread on sandwiches in place of mayonnaise sometimes. I will add this with my own recipe for this dip.
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
