Description
I've always loved both roasted red peppers and roasted pepper hummus, so I finally gave it a shot here. The peppers add a great smokey and sweet flavor to the hummus, as well as a delicious orange color. It's mildly spicy from the cayenne, and works great on top of salads. You can also check out any of my other salad dressings or hummus recipes!
Time
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.16
Ingredients
Serving(s)
Roasted Peppers
- 2 medium Bell pepper
- Pinch Salt
- 1 tsp Extra virgin olive oil
Hummus
- 15.5 oz can Chickpeas, drained and rinsed
- 1/4 cup Lemon juice
- 2 tbsp Almond butter
- 2 tbsp Minced garlic
- 1 tbsp Basil, dried
- 1 tsp Cumin, ground
- 1 tsp Paprika
- 1/2 tsp Black pepper, ground
- 1/4 tsp Cayenne pepper
- 1/4 tsp Salt
Instructions
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- Preheat your oven to 400F, and line a cookie sheet with parchment paper. Slice the peppers into large pieces, season with oil and salt, and bake for 30 minutes, or until the peppers are soft and charred
- Drain and rinse the chickpeas, and add to a food processor. Blend with the peppers, lemon, almond butter (or tahini), and minced garlic until smooth
- Add in your spices, and blend to combine. Adjust anything to taste, and store in the fridge
Nutrition Facts
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Total Fat: 1.6g (2 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.8g
Cholesterol: 0mg (0 %)
Sodium: 72mg (3 %)
Total Carbohydrate: 5.2g (2 %)
Fiber: 1.6g (6 %)
Net Carbs: 3.6g
Total Sugar: 1.3g
Protein: 1.6g (3 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 17mg (1 %)
Iron: 0.43mg (2 %)
Magnesium: 11mg (3 %)
Potassium: 72mg (2 %)
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