Spicy Red Pepper Hummus : A healthier option than nachos
It is Saturday and this is a great recipe for game day. Yes, I know it is not nacho cheese, but you can dip with vegetable chips or bean chips and save a whole lot of calories. This is a spicy hummus that will make you taste buds scream.
This makes 6-8 servings and is a perfect substitute for nacho cheese or guacamole. It has 2.1 grams of fiber. If you toast high fiber tortillas to make chips and dip serving broccoli you can get 1/2 your required fiber in one meal.
Yields1 ServingPrep Time1 minCook Time1 minTotal Time2 mins
Ingredients:
¾cuproasted red peppersYou may substitute jalepeno, Santa Fe, or just about any pepper if you prefer.
15ozChickpeas
2Garlic
3ozLemon Juice
¼cupOlive Oil
1tspTahini
½tspcayenne powder
Red pepper flakesto taste
½tspcumin powder
Kosher salt to taste
chopper parsleyas a garnish
Directions:
1
Juice lemon and set a side.
2
Chop parsley and set a side.
3
Chop garlic and set a side.
4
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.
5
Transfer to a bowl and refrigerate for about 1 hour.
6
Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.
This recipe has less than 100 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or in a high fiber taco shell.
I have added just about any pepper and you can add a spicier if you prefer.
Cook time is actually refrigerator time.
Ingredients
¾cuproasted red peppersYou may substitute jalepeno, Santa Fe, or just about any pepper if you prefer.
15ozChickpeas
2Garlic
3ozLemon Juice
¼cupOlive Oil
1tspTahini
½tspcayenne powder
Red pepper flakesto taste
½tspcumin powder
Kosher salt to taste
chopper parsleyas a garnish
Directions
1
Juice lemon and set a side.
2
Chop parsley and set a side.
3
Chop garlic and set a side.
4
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.
5
Transfer to a bowl and refrigerate for about 1 hour.
6
Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.
I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.
AuthorChuckH
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