Red Pepper Hummus and rice cakes

Name: Red Pepper Hummus and rice cakes
Cuisine: Middle Eastern
Ingredients: 2 tbsp lemon juice (about 1/2 lemon sub for apple cider vinegar), 2 tablespoon (32 g); Chopped parsley (optional topping), 1 Tablespoon (4 g); 1 cloves garlic, peeled (optional), 1 clove (3 g); 1/2 jar roasted peppers, drained or 2 red peppers roasted in the oven until cooked and skin removed, 0.5 jar (164 g) smoked paprika, 1 tsp (2 g); sea salt, 0.25 tsp (2 g); Tahini, 1 tbsp (15 g); Chickpeas (Garbanzos), Canned, 1 can, drained and rinsed (395 g); 8 rice cakes

2 steps

Updated at: Thu, 17 Aug 2023 10:36:36 GMT

Nutrition balance score

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Ingredients

4 servings

32glemon juice

about 1/2 lemon sub for apple cider vinegar, 2 tablespoon

4gparsley

Chopped, optional topping

3ggarlic

peeled, optional clove

0.5 jarroasted peppers

drained or 2 red peppers roasted in the oven until cooked and skin removed, 0.5 jar smoked paprika

2gsea salt

15gTahini

1Chickpeas Canned can

Garbanzos, drained and rinsed

8rice cakes

Instructions

Step 1

Add the ingredients to the processor/blender. Blend on high until smooth and creamy. If the consistency is too thick, add more water 1 tbsp at a time to thin it out, if desired. Taste and season with salt and pepper if needed.

Step 2

Transfer to a bowl. Cover and refrigerate to cool. Serve top with chopped parsley if desired. Serve within 2-3 days for the best flavor.