Roasted Red Pepper Hummus With a Twist From Nidal recipe

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Ingredients

2 (15 ounce) cans garbanzo beans, rinsed and drained
⅓ cup tahini
¼ cup roasted red peppers, or more to taste
1 lemon, juiced, divided
1 tablespoon white vinegar, or to taste
2 cloves garlic
½ teaspoon salt
1 tablespoon olive oil
1 pinch paprika

Nutrition Info

83.1 calories
carbohydrate: 9.1 g
cholesterol: : -
fat: 4.4 g
fiber: 2.1 g
protein: 2.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 190.8 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend garbanzo beans, tahini, red peppers, 1/2 of the lemon juice, vinegar, garlic, and salt together in a blender or food processor until hummus is smooth, adding more lemon juice as necessary to reach desired consistency.

  2. Pour hummus into a serving bowl, drizzle with olive oil and a pinch of paprika.

Recipe Yield

2 cups

Recipe Note

As a spread, dip, or garlicky pita filling, roasted red pepper hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor. Garnish with parsley and chopped roasted red peppers. You can add water to thin the hummus, if desired.

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