nutritional information

Per 1/4-cup serving:

  • Calories: 119
  • Protein: 6 g
  • Total Fat: 5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 335 mg
  • Fiber: 5 g
Vegan

Red Pepper Hummus

Makes 1 3/4 cups

30 minutes or fewer

Thanks to the roasted red peppers, this assertively flavored hummus takes on a festive salmon color. Make it as hot as you like by adding harissa (a North African hot pepper condiment found in specialty food shops) or cayenne pepper to taste. Serve the hummus with warm pita triangles or stuffed into whole pitas with shredded lettuce and chopped tomato.
  • 1 ¾ cups cooked chickpeas or 15-oz. can chickpeas, rinsed and drained
  • ½ cup diced roasted red bell pepper
  • 3 Tbs. sesame tahini
  • 2 Tbs. fresh lemon juice or to taste
  • 1 large clove garlic, halved
  • 2 tsp. ground coriander
  • 1 tsp. cumin seeds
  • 1 tsp. harissa or ⅛ tsp. cayenne pepper, or to taste
  • 1 tsp. salt or to taste
  • Oil-cured black olives for garnish
  1. In food processor or blender, add all ingredients except olives and process until smooth. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid or water to create desired consistency. (It should be fairly thick for a sandwich filling, thinner for a dip.) Taste and add more lemon juice, harissa and/or salt if needed. Transfer to bowl and garnish with olives.
February 1998

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