Saturday, January 20, 2007

hummus with roasted red pepper and garlic

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!
Hummus with roasted red pepper and garlic
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
  1. 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.
  2. Remove the garlic cloves and add to a food processor. Add the roasted red pepper, chickpeas, water, sun-dried tomatoes, and tahini.
  3. Purée until smooth.
Nutrition facts
[for 1/4 cup]
153 calories, 5 g fat,
21 g carbs, 5 g fiber, 6 g protein

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