Nutrients per serving
- (2 tbsp/25 mL)
- Protein: 1.0 grams
- Fat: 2.0 grams
- Carbohydrates: 6.0 grams
- Calories: 46
Peppers
Roasted Red Pepper Hummus
Adding the peppers to this traditional Middle East dip gives it a wonderful flavour and colour, but if you don’t like it spicy, omit the hot pepper. Serve with pita triangles or fresh vegetables.
Preparation Time:
15 minutes
Cooking Time: Not applicable
Chilling Time: 30 minutes
Servings: Makes about 2-1/2 cups (625 mL)
Cooking Time: Not applicable
Chilling Time: 30 minutes
Servings: Makes about 2-1/2 cups (625 mL)
Ingredients:
- 1 roasted Ontario Sweet Red Pepper, peeled, seeded and chopped
- 1 roasted Ontario Hot Banana Pepper, peeled, seeded and chopped
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1/4 cup (50 mL) tahini or peanut butter
- 1/4 cup (50 mL) lemon juice
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) water
- 1 cloves Ontario Garlic, minced
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) salt
Preparation:
In food processor, combine roasted red and banana peppers, chickpeas, tahini, lemon juice, oil, water, garlic, cumin and salt; process with short pulses, scraping down sides occasionally, until smooth. Transfer to bowl; chill for at least 30 minutes to blend flavours or for up to 1 week.
Note: * Tahini (sesame seed paste) can be found in most grocery store Delis or Health Food stores.
