Roasted Red Pepper Hummus is a nutrition packed hummus and also a very flexible one. You can spread the hummus on whole-wheat pita bread or use as a vegetable dip. You may thin it by adding some water to use as salad dressing. You can also use it instead of mayonnaise on a sandwich or blend it less to keep it chunky and use it as a substitute for chicken salad or egg salad as the base for your sandwich.
There are so many uses for hummus! And you can play with the ingredients as well.
Going vegan is something many people following and ageless lifestyle after 50 are doing to have a healthy ageless body. Hummus is a great addition to a plant-based diet.
Prep Time: 10 minutes
- 1 can (15 ounce) garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
- 1 Tablespoon tahini (sesame seed butter)
- 1/4 cup lemon juice
- 3 green onions, chopped or about 3 tablespoons of chopped red or white onion
- 1 Tablespoon chopped garlic (about 3 cloves); if you aren’t wild about garlic, reduce the amount
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 cup roasted red peppers, packed in water
- If using canned garbanzo beans, drain them, reserving liquid, and rinse beans.
- Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
- Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
- Variations: You may use this same recipe and add 1 cup loosely packed cilantro, basil, or parsley, or leave out the roasted red peppers and add the herb(s). You may also use cannellini beans instead of chickpeas.
Nutrition Information Number of servings: 8, Serving size: 75.8g, Calories: 62, Fat: 2g, Saturated fat: 0.2g, Carbohydrates: 9g, Sugar: 1.5g, Sodium: 92mg, Fiber: 2.9g, Protein: 2.8g, Cholesterol: 0mg
This recipe and photo is courtesy of 2015 Food Revolution