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Red Pepper Hummus (Israel, Lebanon)
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
12
Calories
37
kcal
Ingredients
1x
2x
3x
1
red pepper
1
tbsp
capers
1
tsp
balsamic vinegar
1
tbsp
extra virgin olive oil
1
large
19 ounce can of chickpeas, drained and liquid reserved
4
cloves
fresh garlic, peel off skins
2
tbsp
extra virgin olive oil
1
heap tbsp
tahini
1/4
tsp
paprika
1/2
lemon juice
1/4
tsp
pepper
salt to taste
Instructions
Sauté red pepper in 1 Tablespoon olive oil until skins begin to brown. Add vinegar and capers, sauté for 1 more minute. Turn off heat, let cool.
In a food processor chop garlic.
Add all other ingredients (including red pepper mixture) except the reserved chickpea liquid
Process until smooth.
Slowly add reserved chickpea liquid, if needed, to achieve desired smoothness and consistency. Salt and pepper, to taste.
Nutrition
Calories:
37
kcal
Carbohydrates:
1
g
Protein:
1
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Sodium:
19
mg
Potassium:
28
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
315
IU
Vitamin C:
14
mg
Calcium:
3
mg
Iron:
1
mg
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