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Roasted Red Pepper Hummus
from Tiffany at eatathomecooks.com
Prep Time
10
mins
Total Time
10
mins
Servings:
6
to 8
Calories:
254
kcal
Ingredients
2
15 oz.
cans chickpeas
drained, juice reserved
12
oz.
jar roasted red peppers
drained
2
cloves
garlic
crushed
3
Tbs.
balsamic vinegar
1
Tbs.
tamari
1
tsp.
dijon mustard
Instructions
In a blender or food processor, combine all the ingredients.
Add extra liquid from the chickpeas if needed to get to a creamy, dippable consistency.
Notes
Notes: Use in wraps, for sandwiches or as a dip for vegetables and crackers.
Nutrition
Serving:
6
to 8
|
Calories:
254
kcal
|
Carbohydrates:
43
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
965
mg
|
Potassium:
516
mg
|
Fiber:
12
g
|
Sugar:
8
g
|
Vitamin A:
334
IU
|
Vitamin C:
29
mg
|
Calcium:
98
mg
|
Iron:
5
mg