I love to have some roasted red peppers on hand, to sliver into salads, or veggieful omelets. And I also decided to make up a batch of Roasted Red Pepper Hummus. I love homemade hummus and adding some roasted red peppers makes it even more special.
I cooked the peppers under the broiler of my oven the way I normally do, and then made sure to leave them cool for about 20 minutes so they would be comfortable to handle. The last time I did them I wasn't patient enough to leave them long enough to cool properly and burned my fingers when I skinned them.
I am so thrilled that I have a food processor now! When The Captain saw me opening the can of chick peas, he thought he would be mashing them like he always used to do when we lived on the boat, because I had no storage room for a food processor on board.
I like lots of garlic in my hummus and if you don't, you may want to put in only a clove or two instead of the 4 that I used!
Roasted Red Pepper Hummus
Makes 2 cups
- 1 can chick peas, drained and rinsed
- 1-1/2 red peppers, roasted and skinned
- 4 cloves garlic, peeled and smashed
- 1/4 cup low fat plain yogurt
- Dash of salt
- Few red pepper flakes
- Place everything into the food processor and puree till fairly smooth.
- Allow to cool in refrigerator for at least an hour to let flavors meld.
Calories 475; Protein 25g; Carbohydrates 80g; Fat 6g; Fibre 16g.
Per 1/2 cup serving.
Weight Watchers P+ = 3.
Calories 119; Protein 6g; Carbohydrates 20g; Fat 2g; Fibre 4g.
Whiz up everything in the food processor and then place in the fridge.
Prepare your veggie platter while the hummus is chilling.
I like to portion it out into indivdual containers and put on a plate with some crackers and wedges of Laughing Cow Cheese.
And on Sunday, I had it on top of a pile of greens, instead of a dressing.
Have you ever roasted red peppers? Any ideas you especially like for using them?