Roasted Red Pepper Hummus Recipes

Roasted Red Pepper Hummus Recipes for Appetizers - How Foods Fight Cancer

MAKES ABOUT 2 CUPS (8 SERVINGS)

Spread hummus on whole wheat pita bread or serve it as a dip for vegetables. This version is lower
in fat than most commercial brands, which is important when it comes to reducing hormonedependent
cancer risk and keeping your immune system operating smoothly. Keep whole wheat pita
and cut veggies on hand for a quick meal or snack.

11⁄2 cups cooked or canned chickpeas, rinsed and drained
1⁄2 cup roasted red bell peppers packed in water, drained
3 green onions, sliced
1⁄4 cup freshly squeezed lemon juice
1 tablespoon tahini
3 garlic cloves, minced or pressed
1 teaspoon ground cumin
1⁄2 teaspoon ground black pepper
1⁄4 cup bean cooking liquid or vegetable broth (optional)


1. Place the chickpeas, red peppers, green onions, lemon juice, tahini,
garlic, cumin, and pepper in a food processor or blender and process
until smooth. Add the bean cooking liquid as needed to facilitate
processing and achieve a smoother consistency.

2. Stored in a covered container in the refrigerator, leftover Roasted
Red Pepper Hummus will keep for up to 3 days.


PER SERVING: 80 calories; 2.1 g fat; 0.3 g saturated fat; 23.3% calories from fat; 0 mg cholesterol;
3.9 g protein; 12.5 g carbohydrate; 1.4 g sugar; 2.8 g fiber; 32 mg sodium; 36 mg calcium; 1.6
mg iron; 23.5 mg vitamin C; 299 mcg beta-carotene; 0.4 mg vitamin E