Lightened Roasted Red Pepper Hummus

Photo: Scott Koeneman

Ingredients

30 ounces can chickpeas, drained and rinsed

1/2 cup tahini

1 tablespoon extra virgin olive oil

3 tablespoons low-salt chicken broth

2 tablespoons lemon juice

3 cloves garlic

12 ounces roasted red pepper (either your own or store-bought)

salt and pepper to taste

Preparation

Combine all ingredients in a blender or food processor and puree until smooth.

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About

In this version, I substituted for some of the oil that would normally be used with from-scratch chicken stock to reduce the fat and added in some roasted red peppers for flavor. It came our really well, and a tablespoon is only 38 calories with 2 grams of fat and 1 of fiber.