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Midwest Living
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Home > Roasted Red Pepper-Chipotle Hummus Dip

Roasted Red Pepper-Chipotle Hummus Dip

Roasted Red Pepper-Chipotle Hummus Dip
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  • Makes: 8 servings
  • Start to Finish 20 mins

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Ingredients

  • 1 15 - ounce can garbanzo beans (chickpeas) or black-eyed peas, rinsed and drained
  • 1/2 cup coarsely chopped bottled roasted red sweet peppers
  • 1/3 cup tahini (sesame seed paste) or creamy peanut butter
  • 3 tablespoons lemon juice
  • 4 cloves garlic
  • 1/2-1 chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon paprika
  • 1 tablespoon snipped fresh cilantro or parsley
  • Whole wheat pita bread wedges, pita crisps, bagel chips, assorted crackers, carrot sticks and/or celery sticks

Directions

  1. 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.
  2. 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.

Nutrition Facts

(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
Copyright © 2013, Meredith Corporation. All Rights Reserved.

Source URL (retrieved on May 20, 2013): http://www.midwestliving.com/recipe/appetizers-snacks/roasted-red-pepper-chipotle-hummus-dip/

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