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Red Pepper and Hummus Dip

5 Ratings
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Serves: 16 (2 tablespoons each)

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All you need:

  • 2 large garlic cloves, peeled and chopped
  • 1 (15 oz) can Hy-Vee garbanzo beans, drained and rinsed
  • 1/3 c. tahini (sesame seed paste)
  • 1/4 c. fresh lemon juice
  • 1/2 tsp Hy-Vee crushed red pepper flakes
  • 1/2 tsp kosher salt
  • 3/4 c. chopped drained jarred roasted red peppers
  • Fresh vegetables and/or Hy-Vee crackers, for serving

All you do:

  1. Pulse garlic in a food processor fitted with a steel blade until minced. Scrape down sides of work bowl.
  2. Add garbanzo beans, tahini, lemon juice, red pepper flakes and salt. Process until smooth. Add roasted peppers. Pulse until peppers are incorporated.
  3. Transfer to a small bowl; cover and chill. Serve at room temperature with fresh vegetables and/or crackers, if desired.
  4. *Test Kitchen Tip: Can be made 1 day ahead.

Daily Values:

15% vitamin A 2% calcium
20% vitamin C 2% iron

Nutrition Facts per serving:

Calories: 60 Protein: 2g
Carbohydrate: 5g Saturated Fat: 0g
Cholesterol: 0mg Sodium: 190mg
Dietary Fiber: 1g Sugars: 1g
Fat: 3g Trans fats: 0g
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