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Roasted Red Pepper-Chipotle Hummus Dip
- Makes: 8 servings
- Start to Finish
garbanzo beans (chickpeas) or black-eyed peas, rinsed and drained
coarsely chopped bottled roasted red sweet peppers
tahini (sesame seed paste) or creamy peanut butter
chipotle pepper in adobo sauce
freshly ground black pepper
snipped fresh cilantro or parsley
Whole wheat pita bread wedges, pita crisps, bagel chips, assorted crackers, carrot sticks and/or celery sticks
Reserve about 1 tablespoon chickpeas for garnish. In a food processor or blender, combine remaining chickpeas, red sweet pepper, tahini, lemon juice, garlic, chipotle pepper in adobo sauce, cumin, salt, and black pepper. Cover and process or blend until smooth.
To serve, spoon into a serving bowl. Sprinkle dip with paprika and cilantro. Top with reserved chickpeas. Serve with pita wedges or crisps, bagel chips, assorted crackers and/or carrots and celery. Makes 8 appetizer servings (about 1-1/2 cups)
Make Ahead Tip
- Prepare hummus; cover and chill up to 3 days. Bring to room temperature before serving. Or place in a freezer container; freeze up to 1 month. Thaw overnight in the refrigerator. Bring to room temperature before serving.
(Roasted Red Pepper-Chipotle Hummus Dip)
Servings Per Recipe 8, fiber (g) 4, iron (mg) 2, calcium (mg) 50, sat. fat (g) 1, carb. (g) 27, vit. A (IU) 97, sodium (mg) 419, Fat, total (g) 7, vit. C (mg) 31, cal. (kcal) 184, pro. (g) 6