Combining chickpeas and roasted red peppers makes for a healthful and tasty hummus. Spread it on pita bread or crackers or use carrots, celery, or peppers for delicious dipping.
Preparation time: 10 minutes
Yield: 16 serving
Serving size: about 2 tablespoons
1 15.5-ounce can of chickpeas
1/4 cup canned roasted red peppers
4 tablespoons lemon juice
2 tablespoons tahini (sesame seed paste)
2 teaspoons minced garlic
1/4 teaspoon salt
2 tablespoons olive oil
Drain and rinse chickpeas, reserving liquid. Combine chickpeas, 1/4 cup liquid, peppers, lemon juice, tahini, garlic, salt, and olive oil in a blender or food processor and process until smooth. Add more liquid if needed to achieve desired consistency. Serve chilled or at room temperature with warm pita bread or fresh vegetables for dipping.
Protein: 3 g
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 169 mg
Dietary fiber: 3 g
Carbohydrate: 11 g
This recipe was developed by Liz Friedrich, MPH, RD, LDN, a nutrition and health promotion consultant based in North Carolina.
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