Slice peppers into large pieces. Air Fry the peppers 8 minutes @ 450F, until starting to blacken and "blister"
Sauté your onions and garlic on low heat in a touch of butter until they begin to smell sweet. There should be no color on the onions.
Drain and rinse beans, reserving some of the liquid (can use to make the hummus creamier).
Place all ingredients in a food processor and blend on high speed until smooth. At this point just adjust the seasonings as you see fit. To make a smoother, creamier batch, add a little liquid until it reaches the preferred consistency. Can use liquid from garbanzo beans, olive oil, lemon juice, or water.
Serve as a dip with raw vegetables, crackers, tortilla chips. Or spread on toasted French bread and sprinkle with fresh parsley. Or use as a spread on sandwiches.
Air Fry method. Place the peppers on a sheet tray on the top rack, Air Fry 8 minutes @ 450F, until starting to blacken and "blister"
Roasting peppers in the oven. Place the peppers on a sheet tray on the top rack, broil 8-12 minutes @ 450F, until starting to blacken and "blister".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 28 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 212.7mg||6 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 9.6g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 96
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