Red Pepper Hummus

  • Yield: 10 to 12 servings


1medium red pepper, roasted and peeled
1 (19-ounce) can chickpeas, rinsed and drained
2 garlic cloves, minced
1tablespoon tomato paste
2teaspoons paprika
1/4cup sesame tahini*
2tablespoons lemon juice
Salt and freshly ground pepper, to taste
Hot sauce, to taste, optional


  1. Puree all ingredients in a blender or a food processor fitted with the metal blade 1 minute until smooth. Makes 3 cups.
*You can use roasted peppers from a can or jar. Or roast your own: Cut the pepper in half. Remove seeds and place cut side down on a baking sheet. Broil close to element 10 minutes until skin is black and blistered. Place peppers in a paper bag; seal and let cool 20 minutes. Peel away skin.

Nutritional Info *per serving

  • Calories 76
  • Fat 3g
  • Cholesterol 0mg
  • Sodium 111mg
  • Carbohydrate 10g
  • Fiber 2g
  • Protein 3g