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ROASTED RED PEPPER AND ALMOND HUMMUS

Jarred roasted red peppers and slivered almonds add an interesting twist to this classic chickpea hummus. Serve it with baguette slices or crackers.

Yield: Makes 2 1/2 cups.

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July 02, 2019

ROASTED RED PEPPER AND ALMOND HUMMUS

Ingredients

  • ​1 can (19 oz/540 mL) chickpeas, rinsed and drained
  • 1/2 cup chopped drained roasted red peppers, patted dry
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, chopped
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp finely chopped fresh parsley
  • Slivered almonds, toasted

Directions

  1. Place chickpeas, roasted peppers, 1/4 cup almonds, oil, lemon juice, garlic, salt, pepper and cayenne pepper in a food processor; process until smooth.
  2. Add parsley and process, using an on/off motion, until combined.
  3. Transfer hummus to a serving bowl. Sprinkle with additional almonds.
  4. Serve with toasted baguette slices or crackers.
Nutritional analysis per 2 tbsp:

59 calories, 3.9 g fat, 1.7 g protein, 4.9 g carbohydrate, 1.4 g fibre, 93 mg sodium

*Ingredient not included in nutritional analysis.

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