Roasted Red Pepper Hummus
You'll rarely meet a vegan who doesn't love hummus in one form or another. As a veggie dip or sandwich spread, hummus is always a favorite. Up the garlic in this recipe, if that's your thing, and don't be ashamed to lick the spoons or spatula.
INGREDIENTS | YIELDS 1½ CUPS
- 1 15-ounce can chickpeas, drained
- ⅓ cup tahini
- ⅔ cup chopped roasted red peppers
- 3 tablespoons lemon juice
- 2 tablespoons olive oil 2 cloves garlic
- ½ teaspoon cumin
- ⅓ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Process all ingredients together in a blender or food processor until smooth, scraping the sides down as needed.
PER TABLESPOON
Calories: 53 | Fat: 3g | Sodium: 110mg | Fiber: 1g | Protein: 1g
Do-It-Yourself Roasted Red Peppers
Sure, you can buy them from a jar, but it's easy to roast your own. Here's how: Fire up your oven to 450°F (or use the broiler setting) and drizzle a few whole peppers with olive oil. Bake for 30 minutes, turning over once. Direct heat will also work, if you have a gas stove. Hold the peppers with tongs over the flame until lightly charred. Let your peppers cool, then remove the skin before making hummus.
