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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 349g Recipe makes 1 1/2 cups) |
||
| Calories 471 | ||
| Calories from Fat 104 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 963mg | 40% | |
| Potassium 1245mg | 35% | |
| Total Carbohydrate 68.9g | 22% | |
| Dietary Fiber 21.8g | 87% | |
| Sugars 1.3g | ||
| Protein 26.6g | 53% | |
Red Hummus
By: Erindipity
Oct 13, 2008
My husband and I discovered red bean hummus at a local restuarant, after finding a basic recipe on the internet I spent some time playing with the flavors to expand the recipe. This recipe using roasted red pepper is a beautiful red color and I recommend topping with a small amount of olive tapenade to really enhance the flavors nicely. I used half of a four ounce jar of roasted red peppers, however if you prefer you can use fresh roasted red peppers.
1 1/2 cups
Ingredients
- 15 ounces red kidney beans, drained and rinsed
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cumin
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon grated parmesan cheese
- 2 ounces roasted red peppers, drained
Directions
1
Blend all ingredients in a food processor until well combined.
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Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Beans
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Brown Bag
- Dietary > Vegetarian
- Dietary > Free of... > Egg-free
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