Photo Credit: Nichole Mitchell
BBQ and patio season is almost here. Here’s a light and delicious side for entertaining!
This recipe serves 4:
2 roasted red peppers (jarred or homemade)
3 tbsp olive oil, plus more for serving
1 15oz can of chickpeas, rinsed and drained
½ lemon, zested and juiced
2 tbsp tahini
1 tsp salt
Add roasted red peppers, chickpeas, lemon zest and juice, tahini, and salt. Begin processing for 1-2 minutes until thick and smooth. Gradually add 2 tbsp olive oil. You may wish to add an additional 1-2 tbsp water to reach the perfect consistency. Serve with an extra drizzle of olive oil and finely chopped roasted red peppers (optional).
Nutrients per serving:
Calories (kcal) 281.4 Fat (g) 18.5 Saturated Fat (g) 2.6 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 246.6 Potassium (mg) 439.6 Carbohydrate (g) 22.6 Fiber (g) 5.0 Sugar (g) 4.9 Protein (g) 7.8 Vitamin A (RAE) 93.8 Vitamin C (mg) 83.6 Calcium (mg) 76.1 Iron (mg) 2.3 Vitamin D (μg) 0.0 Vitamin E (mg) 3.9 Thiamine (mg) 0.3 Riboflavin (mg) 0.1 Niacin (NE) 3.2 Folate (DFE) 76.9 Vitamin B6 (mg) 0.3 Vitamin B12 (μg) 0.0
