Hummus is actually made of puréed chickpeas (or garbanzo beans). To boost the flavor, roasted red pepper, roasted garlic, and sun-dried tomatoes are added to the mix. The result is a delicious hummus that can be spreaded on crackers to accompany a soup or for a simple snack. Try it as a dipping for your veggies too!
Yield about 2 cups
1 head garlic
1 teaspoon olive oil
1/2 cup roasted red peppers (in a jar)
15 oz chickpeas, rinsed
3 tablespoons water
2 tablespoons sun-dried tomatoes, chopped
2 tablespoons tahini
- Preheat oven to 375F. Cut off the top of the head of garlic. Put in a small baking dish and sprinkle with the olive oil. Cover tightly with foil and bake for about 20 minutes. Remove the foil and roast 5 minutes more. Remove from the oven.
- Remove the garlic cloves and add to a food processor. Add the roasted red pepper, chickpeas, water, sun-dried tomatoes, and tahini.
- Purée until smooth.
[for 1/4 cup]
153 calories, 5 g fat,
21 g carbs, 5 g fiber, 6 g protein