March 3, 2008

Roasted Red Pepper Hummus

Dear Cancer Project supporter,

Spread hummus on whole-wheat pita bread or serve as a dip for vegetables. This version is lower in fat than most commercial varieties, which is important when it comes to reducing hormone-dependent cancer risk and keeping your immune system operating smoothly.

Directions

Makes about 2 cups (8 1/4-cup servings)

1 15-ounce can garbanzo beans, or 1 1/2 cups of cooked garbanzo beans
1 tablespoon tahini (sesame seed butter)
1/4 cup lemon juice
3 green onions, chopped
1 tablespoon chopped garlic (about 3 cloves)
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup roasted red peppers, packed in water

If using canned garbanzo beans, drain them, reserving liquid, and rinse beans. Place beans, tahini, lemon juice, green onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth. Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.

Nutrition Information

Per 1/4-cup serving:
80 calories
2.1 g fat
0.3 g saturated fat
23.3% calories from fat
0 mg cholesterol

3.9 g protein
12.5 g carbohydrate
1.4 g sugar
2.8 g fiber

32 mg sodium
36 mg calcium
1.6 mg iron
23.5 mg vitamin C
299 mcg beta-carotene
0.4 mg vitamin E

This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.

View The Cancer Project Recipe of the Week Archive.

Subscribe: The Cancer Project News  | Resources | Protective Foods

Advancing cancer prevention and survival
through nutrition education and research.