Roasted Red Pepper & Cilantro Hummus

Monday, May 13, 2013

From our skinny table to yours...

One of our favorite skinny tips is to have healthy snacks ready and waiting for us in the fridge.  It is so easy to reach for a bag of chips when you're starving and need something quick.  It's Monday ladies... so start the week off right and join us by prepping out healthy snacks for the week!

We simply chopped up our favorite veggies and stored them in containers for easy go-to snacks!  We chose carrots, celery, cucumber, zucchini, cauliflower, broccoli, and peppers.  This doesn't take long and trust us you're going to feel so good when you look into your fridge filled with veggies washed, chopped and ready to eat!

What are veggies without dip?  To us veggies and hummus go hand in hand!  We are hummus lovers and love making a BIG batch once a week.  Flavor it however you like, there are so many different varieties to choose from.  We went with Roasted Red Pepper & Cilantro Hummus this week!  Sun-Dried Tomato & Basil is another favorite of ours :)

Making your own hummus is super easy.  Simply toss the basic ingredients of garbanzo beans, tahini paste, garlic, lemon juice and olive oil into the food processor and then add the flavors of your choice to spruce it up.  We used roasted red peppers and cilantro in this weeks batch.  

Put your chopped veggies and this hummus together and you have yourself the perfect snack right around 100 calories!  Two tablespoons of this delicious hummus is only 62 calories!   Hope you enjoy this healthy veggie and dip combo!

Happy Monday :)  

Nutrition Facts Per Serving
Serves: 16
Serving size: 2 tablespoons
Calories: 62
Fat: 3.1 grams
Carbs: 7.3 grams
Dietary fiber: 1.5 grams
Protein: 1.8 grams

1 16 oz can garbanzo beans (chick peas) drained
2 tbsp tahini paste
2 tbsp + 1/4 tbsp extra virgin olive oil
2 tbsp water
4 garlic cloves
1 lemon
2 red peppers for roasting - feel free to use jarred
1 handful fresh cilantro
Salt & Pepper to taste

Let's get cooking!
1.  Heat oven to broil.  Place peppers on baking tray and top with 1/4 olive oil.  Roast peppers in the oven for 20 minutes turning halfway through.  Peel peppers and chop then place in the food processor
2.  Rinse garbanzo beans to eliminate excess sodium and then add to the food processor
3.  Add the remaining ingredients (tahini, olive oil, water, lemon, garlic, & cilantro) and blend until smooth
4.  Add salt and pepper to taste

Serve with chopped veggies and enjoy :)

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  1. I alwasy do this when I come from the grocery store. I prepare all my fruits and veggies. Like that there are no excuses. :)
    Claudia P.


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