Yield
12 Servings
Preparation time
15 minutes
Ingredients
2 15-ounce cans of chickpeas (drained and rinsed)
12 ounces jar roasted red peppers
1⁄4 cup tahini
3 tablespoons red wine vinegar
1 small garlic clove
1 teaspoon ground cumin
salt to taste
paprika for sprinkling
blue and white tortilla chips
Instructions
Place chickpeas in a large food processor along with half of the roasted red peppers. Finely dice remaining peppers and set aside. Hold onto any remaining liquid in the jar. Add tahini, vinegar, garlic, and cumin to food processor. Process ingredients together, slowly drizzling in the liquid from the jar of red peppers until hummus is smooth and creamy. Adjust to taste with salt or vinegar. Transfer hummus to a serving bowl, sprinkle with paprika, and cover with finely diced red peppers. Serve with blue and white tortilla chips.
Notes
Per serving: 280 calories, 12 grams fat (1.5 grams saturated fat), 39 grams total carbohydrates, 0 milligrams cholesterol, 297 milligrams sodium, 5 grams fiber, 7 grams protein.
