Roasted Red Pepper Hummus – WW

It’s almost time for the Super Bowl, and that means lots of lots of snacking will be going on!  Today’s recipe is a great one for dipping and chomping during the game.  It is WW friendly, but even your non-dieting friends will enjoy this.

Let me show you how simple this dip is.  You start by draining a can of chickpeas (also knows as garbanzo beans), reserving the liquid.

Put the chickpeas into a food processor.

Drain the liquid from a 7 oz. jar of roasted red peppers.  Add peppers to food processor.

Remove the skins from 3 garlic cloves and add to the processor.

Add 1/4 cup of the reserved chickpea liquid.

Add 1 tbsp olive oil and 6 tbsp fresh lemon juice.

Now, toss in 1/2 tsp cumin and 1-1/4 tsp salt.

Add 1/2 tsp fresh ground pepper.

Process for about 2 minutes or until very smooth.  Adjust seasoning to your taste.
Cover and chill the hummus for at least 2 hours to let the flavors meld.  S

Serve with pita wedges, tortilla chips or crackers.

ROASTED RED PEPPER HUMMUS

  • 30 oz. can chickpeas
  • 7 oz jar roasted red peppers, drained
  • 3 garlic cloves, peeled
  • 1 tbsp olive oil
  • 6 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1-1/4 tsp salt
  • 1/2 tsp fresh ground pepper

Drain chickpeas, reserving liquid.  Add chickpeas to food processor.  Add 1/4 cup of the reserved chickpea liquid to the processor, along with remaning ingredients.  Process until very smooth, about two minutes.
Cover and chill for at least 2 hours to let the flavors meld.  Serve with pita wedges, tortilla chips or crackers.

Servings:  14

Points Per Serving:  2  (without crackers or chips for dipping)

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