Low Fat Red Pepper Hummus

Susan Feliciano Recipe

By Susan Feliciano frenchtutor

I love Hummus for a dip, as opposed to other, fatty types of dips. How much Tahini you add to Hummus determines how much fat it contains. This recipe calls for only 2 tablespoons.

Tahini is Sesame Butter, or ground sesame seeds. If you don't have any, you can leave it out. Or add 3 tablespoons of sesame seeds before blending to keep the flavor and add a little mini-crunch.


Recipe Rating:
 2 Ratings
Serves:
1 1/2 cups
Prep Time:

Ingredients

1 can(s)
chick peas (garbanzo beans)
1 1/2 tsp
ground cumin
1 tsp
ground coriander
1/4 - 1/2 tsp
cayenne pepper
1/2 tsp
salt
1 tsp
cajun spice (optional)
2 Tbsp
tahini (sesame butter)
1 Tbsp
lemon juice
2-3 clove
fresh garlic (smashed or crushed)
1/2 c
roasted red peppers from a jar
1 Tbsp
extra virgin olive oil
fresh ground pepper to taste

Directions

1
Drain and rinse the chick peas, reserving the liquid. Place peas in food processor. Sprinkle the spices over the top. Add Tahini, lemon juice, garlic, roasted red peppers, and oil. Process - blend and blend - until smooth. Scrape sides of work bowl as necessary.
2
Add in the fresh ground pepper and some of the reserved liquid and blend until it reaches your desired consistency.
3
Baked Pita Triangles make a good dipper for this hummus, or use raw carrots, celery, bell peppers, zucchini, cherry tomatoes, broccoli and cauliflower.