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Roasted Red Pepper Hummus

VIEWS 1865

Energy (kcal) - 102

Protein (g) - 0.8

Carbohydrate (g) - 1

Fat (g) - 5.2

Khyati's Health-O-Meter Says:

Red bell pepper has the highest amount of vitamin C. It contains phytochemicals and carotenoids, particularly beta-carotene and also has antioxidant and anti-inflammatory properties. It not only adds color but also a good flavour to the dip. Hummus is a healthy dip/spread which is widely used as sandwich spreads or as a dip for nachos, chips, vegetable sticks.

  • Boiled chickpea - 15 g
  • Chopped red bell peppers - 1 
  • Garlic cloves - 1 
  • Tahini paste - 1 tsp
  • Fresh lemon juice - 1 tsp 
  • Cumin seeds - ¼ tsp
  • Salt - as per taste
  • Olive oil - ½ tsp
  • Parsley - for garnish [optional]
  • Red pepper flakes - for garnish [optional]
Step 1 Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Step 2 Place red pepper bell on a baking sheet. Spray with oil or cooking spray. Roast for 10-15 minutes, stirring halfway through cooking time.  Step 3 Remove from oven and peel the red pepper. Allow it to coul completely and then dice the pepper into 1 1/2 - inch piece (or 4 quarters). Step 4 Add boiled chickpeas, lemon juice, tahini paste, garlic clove, salt, and cumin in a grinder and grind to make a smooth paste.  Step 5 Add ulive oil and chopped roasted pepper. Grind it again for 1 minute and then add 1 tbsp water to make it a thin paste.  Step 6 Garnish with parsley and red pepper flakes.  Step 7 Ready to serve.

Roasted Red Pepper Hummus - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1865


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