Roasted Red Pepper-Chipotle Hummus
- Makes: 8 servings
- Yield: 1 1/2 cups
- Start to Finish 20 mins
garbanzo beans (chickpeas), 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
Olive oil (optional)
Fresh cilantro or parsley, chopped (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, assorted crackers, carrot sticks, celery sticks and/or cucumber slices
- In a food processor or blender, combine 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 hummus into a serving bowl. If you like, garnish with a drizzle of olive oil, a dash of paprika and/or chopped fresh cilantro. Serve with pita wedges or other assorted dippers.
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)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, chol. (mg) 0