Sunday, June 6, 2010

Roasted Red Pepper Hummus

Here's a tasty McDougall-friendly dip based on one posted at  SparkPeople Recipes by Serene Vannoy.  The original doesn't contain tahini, but I added a tablespoon to give it a smoother consistency. It is still very low-fat. It's also very garlicky and lemony, so my garlic- and lemon-loving offspring liked it. It is a lovely red-orange color (the photo doesn't do it justice!)

Here's my version:

2 cans chickpeas, drained
1 4.25-oz jar roasted red peppers
Juice of 1 lemon
2 cloves of garlic
1/2 tsp salt
1 tbsp tahini

Place in food processer and blend until smooth. Serve with crackers or pita.

1 comment:

  1. Great! With pseudo salt and no tahini, it is really heart friendly and goes well on my plant-based diet.