October 10, 2017
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.