Roasted Red Pepper Hummus Dip
A delicious and healthy hummus dip with roasted red peppers
Servings 10
Calories 154kcal
Ingredients
- 400 g Chickpeas canned
- 400 g Cannellini beans canned
- 275 g Roasted red peppers jarred or canned
- 2 cloves Garlic
- 2 Lemons juice only
- 1 tbsp Tahini
- 3 tbsp Olive oil
- 3 tbsp Aquafaba (the liquid from the chickpea can)
- ½ tsp Smoked paprika
- ½ tsp Cumin optional
- 1 tsp Salt to taste
Instructions
- Juice the lemons, and peel and chop up the garlic roughly
- Drain the chickpeas through a sieve with a bowl or jug underneath it to save the liquid they are in (known as aquafaba)
- Place all of the ingredients (except the salt) into your blender or food processor
- Blend until smooth. You can add extra aquafaba if needed to make it smoother
- Taste the hummus and add salt to taste, or more paprika and cumin if you like too
- Serve immediately, or store in the fridge or freezer for later
Notes
- I use a mix of chickpeas and cannellini beans in this recipe, you can use all chickpeas if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 154kcal | Carbohydrates: 21g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 703mg | Potassium: 200mg | Fiber: 6g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 3mg
