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Nutrition Facts
Serving Size 1 (47g) Recipe makes 16 servings
Calories 40
Calories from Fat 8		(19%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 116mg		4%
Potassium 69mg		1%
Total Carbohydrate 7.0g		2%
	Dietary Fiber 1.5g	5%
	Sugars 0.4g
Protein 1.6g		3%
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Roasted Pepper Hummus

By: Dancer^

Roasted-Pepper Hummus

Recipe #28930 | 21 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sue L
May 20, 2002

A healthy recipe from the New American Heart Association Cookbook. Low in fat and calories, guaranteed to please.

SERVES 16 (change servings and units)

Ingredients

vegetable oil cooking spray
1 red bell pepper
2 tablespoons sesame seeds
1 (15 ounce) can garbanzo beans
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced,to taste
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1
Preheat broiler.
2
Spray baking pan with non-stick cooking spray.
3
Broil bell pepper 3-4 inches from heat source for 2-3 minutes per side, or until blistered and charred.
4
Place in metal bowl and cover with bowl with plastic wrap, allowing pepper to sweat 5-15 minutes.
5
Remove skin easily from pepper with fingers or paring knife; remove stem and seeds also; dry pepper.
6
Dice pepper into smaller pieces.
7
Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden.
8
Place sesame seeds in food processor and process for approximately 30 seconds; then add bell pepper, chickpeas, lime juice, garlic, salt and pepper, processing until smooth.
9
Serve or seal in airtight container under refrigeration for up to 5 days.

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Featured Reviews for This Recipe

From: KtCUase

On Feb 26, 2009

This is the best hummus I've ever had. The red-pepper flavor is wonderful, and you can taste the lime too. Mine turned out a little soupy - but it was so good I wanted to eat it with a spoon! Next time, I'll add water gradually and use less. Thanks for sharing!

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From: Jo C

On Oct 12, 2005

I made this almost as directed, using one whole red pepper from a jar and the juice of one lime and a squeeze of lemon juice from a bottle. It wasn't bad, but was a bit watery and didn't have a lot of flavour.

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From: Sassy Syrah

On Apr 5, 2004

I made this exactly as directed, except I forgot to blitz the seeds before all the other ingredients. I just did it for longer.I also found one tbs of olive oil necessary. I used a fresh capsicum (pepper) that I roasted on the hub and 1 lemon and lime. It was fabulous, we could not believe it was low fat. We had this with Dancers sweet carrots "Sweet" Carrots and Sue L's Luleh Kebabs- Persian Ground Lamb Kebabs #35132.

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From: Sackville

On Jun 8, 2002

This was pretty good. I really liked the addition of the peppers and even added one hot chili to spice it up a bit, just because I like hot things. However, I did feel that it wasn't quite as creamy as some of the full-fat hummous recipes that use tahini and olive oil.

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