New Taste Journal

Whole Grain · Whole Food · Big Flavors

Spicy Red Pepper Hummus
w/ Lavash Chips and Cucumber Salsa

Ingredients:

2     Cans Garbanzo Beans, strained

3     Cloves Garlic
2     Red Bell Peppers, roasted
3     Tbs. Lemon Juice
3     Tbs. Tahini*
4     Tbs. Olive Oil
1/4   tsp. Cumin, ground
1/4   tsp. Salt
1/4   tsp. Crushed Red Pepper

Note:

* If you don't have tahini you can substitute peanut butter.
I would recommend using a peanut butter that has no other ingredients besides peanuts.

Also;
1/4 tsp. crushed red pepper will make a very spicy hummus. Feel free to cut back on that amount if you like.

Directions:

Roast and peel two red peppers.

Strain garbanzo beans.

Gather all other ingredients.

Place garlic into food processor.

Run machine for a few seconds to chop the garlic.

Add all other ingredients to the machine.

Puree everything together into a fine paste.

This may take a few minutes.

Hummus may feel warm when finished.

Place hummus in the fridge for a few hours to chill.

Serve on a large platter or in smaller portions.

New Taste Thinking:

I love the taste of the roasted red pepper in the hummus. The red pepper also serves another important purpose. By adding texture and moisture, the pepper allows you to use less oil and tahini. This helps by saving you a few calories while adding great flavor.

This hummus is also great to use in sandwiches and wraps. I like to make a wrap using the whole wheat lavash, hummus and all sorts of crunchy vegetables.

Serving Size 1/4 Cup
Servings Per Recipe 16
Calories 103
Calories from Fat 47
Total Fat 5g

Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg

Sodium 164mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 1g
Protein 3g

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New Taste Journal

Whole Grain · Whole Food · Big Flavors