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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (86g) Recipe makes 8 servings |
||
| Calories 109 | ||
| Calories from Fat 36 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 533mg | 22% | |
| Potassium 145mg | 4% | |
| Total Carbohydrate 14.5g | 4% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 0.5g | ||
| Protein 4.7g | 9% | |
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Spiced Sweet Roasted Red Pepper & feta Hummus
By: 1Steve
Aug 29, 2002
Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
SERVES 8 -10
Ingredients
- 1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1/2 cup crumbled feta cheese
Directions
1
In an electric blender or food processor, puree the chickpeas, red peppers, Feta, lemon juice, tahini, garlic, cumin, cayenne, and salt.2
Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy.3
Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.4
Transfer to a serving bowl and refrigerate for at least 1 hour.5
(The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.
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Lemon-Garlic Chick Pea Dip with Veggies and Chips
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- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Chickpeas/Garbanzos
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Cuisine > Asian > S.W. (Middle Eastern) > Turkish
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Amlaphq
On Jan 3, 2009
SOOOO DELICIOUS! This is my second time making hummus and this recipe was amazing! I loved it with the pita chips and it tasted fine without the feta cheese as Buglet's Mom mentioned. Will make again. I'm so excited to add this to my personal favs!
From: Buglet's Mom
On Oct 25, 2008
Excellent, excellent, excellent!! I tend to leave out the feta, simply because I don't usually have it on hand. The taste is identical to what I buy at my local market, and it's SO much more economical to make it myself. Thanks, 1Steve, for a fantastic recipe!
From: Jess96
On Feb 13, 2003
Made this today (Thurs.) to take to a get together on Saturday, will probabley have to make another one befor Sat.I love Hummus and I love Red pepper dip, so this is a keeper in this house. I found it very easy to make, next time Imay cut back a little on the cayenne if i'm making it for a variety of people. I love hot but I know some of my friends don't, but its an excellent recipe. Thank you.
From: Lisa Pizza
On Sep 2, 2002
Oh man! I will be making this one again and again.
What wonderful texture and taste - the cayenne and garlic give it a great bite and the roasted bell pepper contrasts it with just a hint of sweetness. Scooped with some toasted whole wheat pita triangles and you've got a winner. Thanks Steve! 
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