1/4 Photos of Low Fat Red Pepper Hummus
This recipe is inspired by the many hummus recipes I have seen, but had added oil & were lacking the flavor I was seeking. It's classified as Greek for the actual Hummus part, and Indian for the coriander/cumin/cayenne combo, which is common in Indian food, and gives this dip an interesting twist. Tahini is sesame (seed) butter, and the best thing to use for the right flavor, but use peanut butter instead if you have to.
My Private Note
Units: US | Metric
- 1Drain& rinse chick peas/garbanzos, reserving liquid.
- 2In 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.
- 3Put garbanzo beans/chick peas in bowl of food processor with chopping blade,& sprinkle the spice mixture over the top evenly.
- 4Add the tahini, lemon juice, garlic,& roasted red peppers, and blend until well mixed.
- 5Add the fresh ground pepper.
- 6Once 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.
- 7Serve with toasted pita bread or as a dip or spread with almost anything.
- 8Have fun with this basic recipe- you can change the amounts or even the actual spices used to change the flavor of this healthy dip.
- 9Please share your discoveries!
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Nutritional Facts for Low Fat Red Pepper Hummus
Serving Size: 1 (96 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 124.8
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 584.3 mg
- Total Carbohydrate 19.6 g
- Dietary Fiber 4.0 g
- Sugars 0.0 g
- Protein 4.9 g