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Roasted Red Pepper Hummus

If roasting the peppers at home, see our recipe and Carb count here: Roasted Peppers.

Course Appetizer
Cuisine Greek, Mediterranean
Keyword Chick peas, Olive Oil, Roasted Red Peppers, Tahini

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

  1. Roast peppers and peel skin.

  2. 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.

  3. Garnish with Feta, Olives and Parsley.