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