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