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    You are in: Home / Recipes / Roasted Red Pepper and Carrot Hummus Recipe
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    Roasted Red Pepper and Carrot Hummus

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    2 Total Reviews

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    • on March 07, 2008

      This was great! I love the sweetness of the carrots contrasted with the tiny bite of the garlic. I did tweak this a little bit, though; I went back to tahini (instead of using peanut butter) and probably used too much roasted red pepper. It was a little thin and runny, but that may well be because I used more peppers and possibly more carrots. (I didn't need to add the 1/4 cup water.) It was delicious! Thanks for posting.

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    • on August 27, 2007

      This is really good! I made a double batch of it for a pot luck and people really liked it. The carrots were a refreshing addition indeed. I substituted homemade almond butter for the peanut butter and olive oil for the water. After tasting it, I added a lot more salt and garlic and some chili sauce. But I liked that the recipe doesn't have too much of those things to begin with so that you can adjust it to your taste. Thank you for posting this! I will definitely make it again.

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    Nutritional Facts for Roasted Red Pepper and Carrot Hummus

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 138.1
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1050.1 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 4.4 g
    Sugars 1.1 g
    Protein 5.6 g


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