RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3646
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| Recipe Name: |
Roasted Red Pepper Hummus Spread - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$3.21
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
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Directions:
Coarsely chop 1 of the peppers. Slice the 2 remaining peppers into 1/8-1 ½-inch pieces and reserve. Transfer the chopped pepper into the bowl of a food processor. Add 2 teaspoons of the garlic purée and process until smooth. Add the chickpeas, lemon juice, tahini paste, olive oil and salt, process until smooth. Transfer to a bowl and set aside.
Heat oven to 300 degrees. Arrange the bread slices on 2 baking sheets. Place the bread slices in the over to dry out and toast slightly, about 5 to 7 minutes. Transfer to a wire rack to cool. Spread the slices with some of the mixture and garnish with the red pepper strips and a dollop of the garlic purée. |
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| Nutrition per Serving: |
| Calories: |
428 |
Total Carbs: |
67.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
11.4 |
Protein: |
15.44 |
| Fiber: |
16.51 |
Sodium: |
619.50 |
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