Roasted Red Pepper Hummus

By cserumga

1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Ingredients

• 2 large sweet red pepper
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1/3 cup lemon juice
• 3 tablespoons tahini
• 1 tablespoon olive oil
• 2 garlic cloves, peeled
• 1-1/4 teaspoons salt
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
• Additional garbanzo beans or chickpeas, optional

Preparation

Step 1

•Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

• Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

• Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired.