Community Pick
Low Fat Red Pepper Hummus
photo by Darlene L.
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 (16 ounce) can chickpeas
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 -3 cloves garlic (pressed or crushed)
- 1⁄2 cup roasted red pepper
- 1 1⁄2 teaspoons cumin
- 1 teaspoon coriander
- 1⁄4 - 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon salt
- fresh ground pepper
directions
- Drain& rinse chick peas/garbanzos, reserving liquid.
- In small bowl, combine cumin, coriander, cayenne (use less if you don't want it very spicy, but we like it with 1/2 tsp),& salt, mixing throughly.
- Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
- Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
- Add the fresh ground pepper.
- Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed, until it reaches the desired consistency.
- Serve with toasted pita bread or as a dip or spread with almost anything.
- Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.
- Please share your discoveries!
Reviews
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This recipe was very tasty and a great low fat alternative to the traditional hummus recipes out there that have so much olive oil. I do feel that the recipe features too much cumin and coriander which masks the taste of the tahini and red pepper, so next time I'm going to cut back on them. Thanks so much for posting!
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I took out the tahini altogether and added 1/4 cup nonfat plain yogurt to keep the creamy texture. I roasted half of a leftover red pepper, subbed lime juice for the lemon, added approx. 1/8 tsp red pepper flakes instead of cayenne, left out the coriander but added about 1/2 tsp of paprika. The recipe turned out to be my best version of hummus yet!
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Tweaks
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I took out the tahini altogether and added 1/4 cup nonfat plain yogurt to keep the creamy texture. I roasted half of a leftover red pepper, subbed lime juice for the lemon, added approx. 1/8 tsp red pepper flakes instead of cayenne, left out the coriander but added about 1/2 tsp of paprika. The recipe turned out to be my best version of hummus yet!
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What a delightful discovery. I love the snappy flavours the 3 C's have to offer plus the mellow red colour the peppers give. Lately I've been roasting up bell peppers and keeping them in the fridge because there are so many items I seem to make with them and there they are when I want them. (Plus they're a great addition to a sandwich for lunch.) Anyway, this is one of THE Best hummus dips I've made yet..used the liquid that collects from the peppers in place of the drained liquid of the chick peas. Also I did add a couple of tablespoons of olive oil. Just great with pita bread. Thanks for posting!