Directions:
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25.22 Kcal (106 kJ) | ||
| Calories from fat | 14.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 3% | |
|---|---|---|---|
| Sodium | 83.28mg | 3% | |
| Potassium | 35.18mg | 1% | |
| Total Carbs | 2.21g | 1% | |
| Sugars | 0.26g | 1% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.2mg | 7% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 149.24 Kcal (625 kJ) | ||
| Calories from fat | 88.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.81g | 3% | |
|---|---|---|---|
| Sodium | 492.8mg | 3% | |
| Potassium | 208.18mg | 1% | |
| Total Carbs | 13.07g | 1% | |
| Sugars | 1.52g | 1% | |
| Dietary Fiber | 1.55g | 1% | |
| Protein | 5.02g | 2% | |
| Vitamin C | 39.5mg | 11% | |
| Vitamin A | 0.2mg | 1% | |
| Iron | 7.1mg | 7% | |
| Calcium | 52.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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