Veggies & Wine

posted by Deb on Sunday, December 13, 2009

This was my first attempt at hummus in order to replace my beloved spinach dip (mayo and sour cream) in order to eat raw veggies. The calories came out a bit high so next time I will try with less sesame seeds. This is so much cheaper than buying hummus in the store!

Sweet & Spicy Roasted Red Pepper Hummus

Prep Time: 15 mins; Cook time 10 mins; Ready in 25 mins

• 1 can garbanzo beans, drained, liquid reserved
• 1 red pepper
• 1 clove garlic
• 2 tbsp jalapeno peppers
• 1 Tbsp olive oil
• 1/4 cup sesame seeds
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 tbsp oregano

Directions:

1. Preheat oven to broil. Slice peppers in large pieces. Put the peppers on a baking sheet skin side up. Broil for about 10 minutes or until skin is wrinkled.
2. In an electric blender or food processor, puree all of the ingredients except the liquid reserve.
3. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy while gradually adding the reserved bean liquid to get the desired consistency. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
4. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)

Nutritional Info: Calories: 119, Fat: 4.7g, Carbs: 16.2g, Fiber: 3.7g, Protein: 4g

Technorati : hummus recipe, low fat, vegan