Brown Eyed Baker · by Michelle Lettrich★ 5.0 (2)
Roasted Red Pepper Hummus
NUTRITION · PER SERVING10M COOK
CAL 39%·PRO 51%
CARBS 79G40% OF CAL
19G FIBER3G ADDED14G INTRINSIC44G OTHER17G TOTAL SUGAR
FAT 45G52% OF CAL
6G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted red pepper hummus made with chickpeas, tahini, and garlic. Smooth and flavorful, perfect for dipping or spreading on vegetables and bread.
startermediterranean⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ cup tahini
- ¼ cup extra-virgin olive oil
- 28 ounce canned chickpeas, rinsed well and drained
- 1 cup roasted red peppers (rinsed and patted dry)
- 1 clove garlic (minced)
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons lemon juice
- Minced parsley (to garnish)
At a glance
PER SERVING · TIME 10M
CAL 39%·PRO 51%
CARBS 79G40% OF CAL
19G FIBER3G ADDED14G INTRINSIC44G OTHER17G TOTAL SUGAR
FAT 45G52% OF CAL
6G SAT39G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1665mg
- Total sugar
- 17g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 495mg
- Calcium
- 172mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.