Angela’s Hungry Hummus Recipe

Who isn’t always on the search for a great snack food? Something versatile that can be used for both meals and special occasions? One of my favorite solutions for this conundrum is hummus! Hummus isn’t just a great snack food it also works well as a spread in addition to being perfect for lunch boxes, parties, or special occasions such as birthday parties, baby showers, holidays, and so much more.

Nutritionally, hummus is a great source of protein and fiber and as my recipe incorporates extra virgin olive oil it is also a good source of heart healthy monounsaturated and polyunsaturated fats. And why would this be important? Because these nutrients promote satiety and stave off hunger. Powerful antioxidants are provided by the fresh garlic, lemon, and peppers as well as the red pepper, cumin, and parsley flakes. Hummus is a nutrient powerhouse and these nutritive values are boosted when fresh ingredients are used.

Helpful tips: To save time you may use minced garlic and lemon juice from the jar or buy the peppers chopped and frozen. It will still be full of nutrients. A medium lemon should yield approximately a quarter cup of lemon juice. After the peppers were roasted in the oven they were placed in a covered glass dish and set aside. This is because the heat promotes steam which causes the skin to loosen further. This makes them so much easier to peel. Keep in mind the seeds are where the heat is found. I prefer to leave the seeds out of my hummus but if you like yours extra spicy, you are welcome to add a few of the seeds.

Enjoy your Hungry Hummus with pita chips (I plan to try to make homemade whole wheat pita bread soon, stay tuned), veggies such as carrots, celery, or cucumbers, and hummus is much more nutritious as a spread on your sandwich or wrap than mayonnaise.

Print Recipe
Hungry Hummus
Course Appetizer
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Servings
People
Course Appetizer
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Servings
People
Instructions
  1. Set oven to broil. Slice red pepper in half and place cut side down on cookie sheet. Roast in the oven until skin is slightly blistered (about 10 minutes). Once removed from the oven place the red pepper halves in a covered glass dish and set aside. The heat from the cooked pepper will steam and continue to loosen the skin of the pepper. Do the same with the Serrano chili peppers, only it shouldn’t take as long for them to blister (about 5 minutes). Add to covered glass dish with red peppers and set aside.
  2. Add the following to the bowl of a food processor, Garbanzo beans (drained and rinsed), minced garlic, olive oil, tahini, salt, crushed red pepper, ground cumin, parsley flakes, black pepper, lemon juice. Once peppers are cooled, slice in strips then peel the skin. Remove all seeds (this is where the heat of the peppers is found), slice in chunks, and add to the food processor.
  3. Process until smooth, stopping to scrape the sides as needed. Adjust to taste by adding salt and/or lemon juice if needed.
  4. Transfer to a bowl and sprinkle with parsley flakes and paprika. Serve with pita chips or sliced vegetables such as carrots, celery, and cucumbers or use as a spread for sandwiches and wraps!
Recipe Notes

Nutrition Information
Serving size: 1/4 cup
Servings per recipe: 8
Calories per serving: 196
Total Fats: 14 grams
Saturated Fat: 2 gram
Monounsaturated Fat: 8 grams
Polyunsaturated Fat: 4 grams
Total Carbohydrates: 16 grams
Dietary fiber: 4 grams
Protein: 6 grams

Share this Recipe

2 Comments

Leave a Comment