Physicians Committee for Responsible Medicine (PCRM)

Recipe of the Week

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Recipe of the Week

October 10, 2017

Roasted Red Pepper Hummus

Red pepper hummus makes a delicious dip for fresh vegetables or pita wedges. It can also be used as a sandwich spread or as a filling in a wrap.

Makes about 2 cups


1 15-ounce can garbanzo beans, drained 
1/2 cup water-packed roasted red peppers (about 2 peppers) 
2 tablespoons tahini
3 tablespoons lemon juice 
1 garlic clove (or more to taste) 
1/4 teaspoon ground cumin


Combine all ingredients in a food processor. Process until completely smooth, about 2 minutes.

Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Per 1/4 cup: Calories: 87; Fat: 3 g; Saturated Fat: 0.4 g; Calories from Fat: 31.2%; Cholesterol: 0 mg; Protein: 4 g; Carbohydrates: 12 g; Sugar: 1.1 g; Fiber: 2.8 g; Sodium: 57 mg; Calcium: 37 mg; Iron: 1.5 mg; Vitamin C: 21.7 mg; Beta-Carotene: 265 mcg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.


Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Suite 400
Washington, D.C. 20016

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