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Roasted Red Bell Pepper Hummus Vegetarian

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Ingredients

Adjust Servings:
1 (15 ounce) can navy beans, rinsed and drained
2 teaspoons fresh minced garlic (or to taste)
1/2 cup roasted red pepper, drained and chopped (can use more)
1/3 cup tahini
1/4 cup fresh lemon juice
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 - 1/2 teaspoon ground red pepper
2 tablespoons olive oil
1 teaspoon salt (or to taste)
1 tablespoon chopped fresh cilantro

Nutritional information

664.7
Calories
307 g
Calories From Fat
34.2 g
Total Fat
4.7 g
Saturated Fat
0 mg
Cholesterol
2177.2 mg
Sodium
71 g
Carbs
26.8 g
Dietary Fiber
1.6 g
Sugars
25.3 g
Protein
677g
Serving Size

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Roasted Red Bell Pepper Hummus Vegetarian

Features:
    Cuisine:

    This is very similar to hummus that I get at a local health food store, but better because I can make it at home and control what ingredients go in it! LOVE IT! Thanks for posting!

    • 145 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Roasted Red Bell Pepper Hummus (Vegetarian), If you love hummus, this recipe is worth trying! This takes only minutes to make but must be chilled for for a couple of hours before serving Serve this with tortilla chips Adjust all ingredients to taste , This is very similar to hummus that I get at a local health food store, but better because I can make it at home and control what ingredients go in it! LOVE IT! Thanks for posting!, I’m a big fan of hummus and happy to have this spicy version to add to my collection of hummus recipes I did have to use dried cilantro, but it came out fine Also used chickpeas (garbanzo beans) but imagine that didn’t change the flavor much from the navy beans


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    Steps

    1
    Done

    Process All the Ingredients Except the Olive Oil and Cilantro (start With 1 Teaspoon Salt) Until Smooth.

    2
    Done

    With the Processor Running Pour the Oil in Through the Chute in a Slow Steady Stream; Process Until Smooth.

    3
    Done

    Season With More Salt If Desired and Stir in the Cilantro.

    4
    Done

    Cover and Chill For About 2 Hours Before Serving.

    Danika Russell

    Soup savant cooking up warm and comforting bowls of soup perfect for any occasion.

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