Roasted Red Pepper and Onion Hummus

by Devenee
Roasted Red Pepper and Onion Hummus


1 red pepper, cut in half, seeded, cored

1 small onion, cut in half

preheat oven to 350 degrees. Place red pepper flesh side down on a rack and onion rounded sided down on a rack. roast until soft, brown and pepper skin looks removable

Remove from oven and peel off outer pepper skin. slightly chop peppers and onion and place in a food processor.

1 can chick peas, drained and rinsed

1 scoop unflavored protein

1/3 c scallions, green part

1/2 t salt

1/8 t curry powder

a couple dashes of coriander

a couple dashes of cayenne

chicken stock as needed

Place all items in a food processor, blend until smooth. Add by the teaspoon, chicken stock to help smooth out if needed. (I use this instead of oil, helps keep calories and fat down. If you want a super thick creamy texture use coconut oil or olive oil). Serve with veggies, or pumpernickel bread slices, use as a condiment on a sandwich or wrap.

Yields 2 cups

calories- 571

fat- 4 g

carbs- 50 g

protein- 50 g

Approved by Sean Marszalek, CEO SDC Nutrition, Inc

The post Roasted Red Pepper and Onion Hummus appeared first on About Time.

by Devenee


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