Red pepper hummus

Serves 8


  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 head roasted garlic, husks removed (about 10 cloves)
  • 1 large roasted red pepper, skin and seeds removed
  • Chicken stock or water
  • 2 teaspoons lemon juice
  • ¼ teaspoon cayenne pepper


  1. Preheat oven to 350° F.
  2. Cut off the tops of garlic heads to expose cloves and place in an oven-safe sauce pan or ramekin. Add chicken stock or water to depth of a quarter-inch, cover tightly with foil and bake for one hour. Let cool.
  3. Wrap red pepper in foil and bake for one hour in the oven with the garlic. Let cool.
  4. Squeeze cooked garlic cloves from bottom to remove from head, and remove skin and seeds from pepper.
  5. Place all ingredients in blender and puree until smooth.
  6. Serve with raw vegetables or whole grain crackers.

Per serving with vegetables: 100 calories, 5 g protein, 18 g carbohydrate, 2 g fat, 1 g saturated fat, 1 g monounsaturated fat, 0 mg cholesterol, 9 g fiber, 24 mg sodium