Roasted Red Pepper Hummus with Toasted Almonds
By Joe
Source: America's Test Kitchen and NYT Cooking.
Chickpeas are processed with rinsed roasted peppers, garlic, salt, cayenne and paprika, loosened with lemon juice and water, and blended creamy with tahini and oil; finished with toasted almonds and parsley.
Always check the labels of the products you use.
Method
- 1
Mix the tahini. Whisk the tahini with the oil.
- 2
Toast the almonds. Toast in a dry pan until golden.
- 3
Grind. Process the chickpeas, peppers, garlic and spices 15 seconds.
- 4
Loosen. Stream in the lemon juice and water and process 1 minute.
- 5
Cream. Add the tahini mixture and process until smooth.
- 6
Rest and serve. Rest 30 minutes, then top with almonds, parsley and oil. Serve with warm pita, or with crudités or gluten-free crackers to keep it gluten-free.
Storage
Refrigerate covered for up to 4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 3.5 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 66 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- small bowl and whisk
- dry frying pan
- spatula
- serving bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 196 kcal |
| Protein | 6 g |
| Carbohydrate | 14.9 g |
| of which sugars | 2.3 g |
| of which free sugars | 0.1 g |
| Fat | 13.5 g |
| of which saturates | 1.7 g |
| Fibre | 4.6 g |
| Salt | 0.78 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
