Roast the bell peppers. See notes below for roasting the peppers.
While the peppers are cooling in a plastic-wrapped bowl, saute 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).
When the peppers are cool, skin them, seed them, and dice them up.
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 useliquid from garbonzo beans, olive oil, lemon juice, or water.
Serve as a dip with raw vegetables, crackers, tortilla chips. Or spead on toasted french bread and sprinkle with fresh parsley. Or use as a spread on sandwiches.
Roasting peppers gives the peppers a rich flavor, tending towards the sweet side. It also allows easy removal of the tough skin. There are a number of ways to roast them. This is the Oven broil method. Place the peppers on a sheet tray on the top rack, roast until starting to blacken and "blister" then rotate to blister on all sides. Place the peppers in a bowl and cover with plastic wrap. This allows the residual heat to sweat the peppers inside the bowl, making the skin much easier to remove.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 328.1mg||9 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 17.6g|
|Protein 7.9g||11 %|
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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: 192
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