What You Need:
1 – 15 oz can garbanzo beans (preferably no sodium), drained and rinsed
½ - 10.4 oz jar roasted peppers (about ½ cup) - I used paquillo peppers
2 Tbs tahini
2 Tbs lemon juice
2 Tbs canola oil (any light colored oil would work)
¼ tsp salt
1 - 1 ½ tsp garlic powder (to taste)
What To Do:
Process all ingredients in a blender or food processor until smooth. Refrigerate until ready to use.
This recipe yields about 2 cups of hummus.
1 Tbs is about 27 cal, 1.5g fat, 1g protein, 3g carbs, 1g fiber, 22mg sodium
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