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Roasted Red Pepper Hummus

June 28, 2011

I woke up yesterday morning with a sugar hangover. After baking cupcakes and taste-testing frosting recipes the past weekend, I was craving two things yesterday– fresh vegetables and water.

One of my favorite snacks is hummus and fresh veggies. It is light, refreshing, and filling. Although I do not discriminate against store-bought hummus, I love homemade hummus because I know exactly what is going into it, it is easy to make, and I can customize it to whatever I want at the moment!

The basics of hummus. (With the new addition of roasted red peppers.)

Yesterday, I wanted Roasted Red Pepper Hummus. I have made lots of different types of hummus before, but I think Roasted Red Pepper Hummus might be the most flavorful to date… Plus look at that red-orange color! It is creamy, fresh, and slightly spicy.

The perfect dish when you need a healthy and tasty change of pace.

Roasted Red Pepper Hummus recipe by The Bite-Sized Baker:

1 (15 oz.) can chickpeas, drained and rinsed

¾ cup roasted red pepper (I recommend using Trader Joe’s Fire Roasted Red Peppers)

2.5 T tahini

2 tablespoons olive oil

3 garlic cloves, peeled

1 teaspoon sea salt

Juice of one lemon

Hot sauce, to taste

Red pepper flakes, for garnish

Combine all ingredients except olive oil in a food processor or blender.

Gradually add olive oil and puree until smooth.

Chill to allow flavors to blend until ready to serve.

Makes 22 Servings

Nutritional Information**

Serving Size: 1 Tablespoon

Calories: 42

Fat: 2.7 g (Saturated 0 g)

Cholesterol: 0 mg

Carbohydrate: 3 g

Fiber: <1 g

Protein: 1.5 g

**Note: I calculated nutritional facts using a feature on Daily Burn.

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