Roasted Red Pepper Hummus is incredibly easy to make, regardless of whether you roast the pepper yourself use purchased roasted peppers. This dip is smoky and creamy. It can be served as part of a Greek Meze platter with pitas, Tzatziki, Bruschetta, Saganaki, Haloumi Cheese with Lemon, Aleppo Pepper Chicken Skewers or Pork Gyro’s.
Roasted Red Pepper Hummus
If roasting the peppers at home, see our recipe and Carb count here: Roasted Peppers.
Ingredients
- 1 540 ml can of chick peas drained and rinsed (362 gr/2 cups) 66 CHO
- 2 TBSP Tahini (32 gr) 1 CHO
- 2 TBSP lemon juice 0 CHO
- 1/4 cup olive oil 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. minced garlic 0 CHO
- 1 (90 gr) red pepper roasted (90 GR x .041 CHO) 3.69 CHO
- Garnish with Feta Cheese Olives and Parsley
TOTAL CHO 70.69 CHO
- TOTAL WEIGHT 530 GRAMS
- 70.69 CHO DIVIDED BY 530 GRAMS = .13 CHO/GRAM
- 1 TBSP = 15 GRAMS (.13 CHO x 15 GRAMS) 1.95 CHO/TBSP
- ¼ CUP = 4 TBSP (1.95 CHO x 4) 7.8 CHO/1/4 CUP
- ¼ CUP WEIGHS 60 GRAMS
Instructions
- Roast peppers and peel skin.
Place all ingredients in food processor and blend until smooth and creamy. Patience is required, the longer the Hummus processes the creamier it will be – about 5 minutes.
- Garnish with Feta, Olives and Parsley.
