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Hummus is a subject of jest with my husband, not because he does not like it (he does), but because he has a Ph.D. in Literature.
Let me explain: if you spend years of your life in graduate school for English or Comparative Literature, you will attend many grad student parties. And if you attend many English Department grad student parties, you will be served countless bowls of hummus. And pita triangles. Maybe some tortilla chips, if things got fancy.
It took several years of detox before he reconsidered hummus as a viable food option, but he finally gave in when I made roasted red pepper hummus. Unlike the chalky grad school hummus of yore (made with water and a dry mix from the Co-op bulk bin), this one is loaded with flavor. I add two whole roasted peppers (either from a jar, or roast your own), which makes for a smooth, creamy spread/dip without any added oil or tahini. I added a big handful of fresh basil, but I also love to make it with a teaspoon or two of ground cumin or smoked paprika.
High protein, low fat, quick, easy, frugal, portable, and delicious? Why would you want to buy ready-made? Enjoy!
Dark German bread, sliced cucumbers…hello easy, yummy, power lunch.
- 1 15 oz can chickpeas, rinsed and drained
- 2 red bell peppers (from jar or homemade)
- 1 cup fresh basil leaves
- 1 tbsp fresh lemon juice
- Optional: 1 teaspoon smoked paprika (pimenton)
- Fine sea salt and black pepper to taste
- Place all of the ingredients (except salt and hot sauce) in a food processor. Process until smooth. Season with salt and pepper to taste. Makes about 1-2/3 cups.
No basil? No problem. You can use a tsp of dried basil in place of fresh, or use fresh parsley or cilantro in it’s place. Alternatively, leave out the herbs altogheter and add 1 to 2 teaspoons of ground cumin.
- Category: Hummus, Dip, Snack, Spread
- Serving Size: 1/3 cup
- Calories: 101
- Sugar: 2.1 g
- Sodium: 393 mg
- Fat: 1.5 g
- Carbohydrates: 17.2 g
- Fiber: 3.9 g
- Protein: 4.7 g
- Cholesterol: 0 mg