Recipe: Dr. Janet's Roasted Red Pepper Hummus

Light, delicious and nutritious--use as a vegetable dip or sandwich filler.

Food weight: 1.5

INGREDIENTS:

1/2 cup roasted red pepper strips

One 15-ounce can chickpeas, drained and rinsed

1/2 cup water

1/2 cup tahini

2 garlic cloves, peeled and minced

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 large basil leaves, chopped

DIRECTIONS:

In a blender or food processor mix the red pepper strips, chickpeas, water, tahini, garlic, lemon juice, oil, salt, pepper, and basil until smooth.

Serves 10

NUTRITION

Per 1/4 cup:

Food weight: 1.5, Calories: 141, Fat: 10 g (0 g EPA, 0 g DHA, < 1 g ALA), Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 243 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Sugars: < 1 g, Protein: 4 g
Use either jarred, or Roasted Red Pepper Strips. Refrigerate for at least 4 hours for the best flavor.