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1 15 oz. can chickpeas, drained & rinsed (about 2 cups boiled)
6 T. tahini
¼ tsp. cayenne pepper
6 T. fresh lemon juice
¼ c. minced jalapeno pepper
3 T. plain yogurt
¼ c. red bell pepper, seeded/diced
2 T. olive oil
Salt and pepper to taste
1 tsp. ground cumin
Cayenne pepper for garnish
4 cloves crushed garlic (about 2 tsp.)
In a food processor or blender puree chickpeas, tahini, lemon juice, yogurt and oil until smooth, adding water as needed, a little at a time, to make a creamy mixture. Transfer the puree to a medium bowl. Add garlic, cumin, cayenne, jalapeno and bell pepper and mix well. Season with salt and pepper. Cover and chill 2 to 4 hours to allow the flavors to blend. Garnish with cayenne pepper just before serving.
This hummus variation contains sweet bell peppers and a touch of cayenne.
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Nutrition Facts
Serving Size
Servings Per Container 16
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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