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Roasted Red Pepper with Cilantro Hummus Recipe Video
|Garbanzo bean||15 Ounce|
|Tahini paste/Sesame paste||6 Tablespoon (about 1/3 cup)|
|Ground cumin||1 Teaspoon|
|Sea salt||1 Teaspoon|
|Lemon juice||4 Tablespoon (about 1 large lemon or 1/4 cup)|
|Garlic clove||2 Large, crushed|
|Roasted red peppers||8 Tablespoon (about 1/2 cup)|
|Fresh cilantro||4 Tablespoon, chopped finely|
Serving size: Complete recipe
Calories 2260 Calories from Fat 654
% Daily Value*
Total Fat 76 g116.6%
Saturated Fat 2.8 g13.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2230.4 mg92.9%
Total Carbohydrates 288 g95.9%
Dietary Fiber 84 g336%
Sugars 58.1 g
Protein 109 g218.1%
Vitamin A 238.4% Vitamin C 229.4%
Calcium 90.2% Iron 201.4%
*Based on a 2000 Calorie diet
1. Drain or pat dry the roasted red pepper
2. To make this delicious hummus place all the ingredients into a food processor.
3. Pulse until you have a smooth creamy texture. That’s it!
4. These recipes can be adjusted to suit your own taste.
5. Serve fresh at room temperature.
6. It goes great with pita bread, crackers or chips and is really good with falafel.
7. You can add a bit of olive oil to the top of the hummus to keep it moist and fresh.
8. Any leftovers can be stored in an airtight container in the refrigerator for another time.
How to Roast Bell Peppers or Chili’s:
Cut whole bell peppers in halves of quarters; remove seeds and white membrane
Place peppers on a baking sheet, skin side up.
Place the baking sheet on a rack in the broiler of the oven.
Broil until the skins are blackened. Should be 10 to 15 minutes.
Remove from oven and cover the pan with aluminum foil and let stand for 15 to 20 minutes. The steam will loosen the skins.
Remove the peppers from the pan and scrape off the charred peels with your hands or a knife.
Place peppers in a jar or bowl with a tight fitting lid, cover peppers in olive oil and store in the fridge for up to a week.