Start by rinsing the garbanzo beans in cool water, and drain dry.
With processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add garbanzo beans, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl.
Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Makes about 2 cups
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (52%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 120.9mg||4 %|
|Potassium 170.8mg||4 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 10.4g|
|Protein 4.3g||6 %|
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Calories per serving: 131
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