BBQ and patio season is here! Here’s a light and delicious recipe to enjoy, sponsored by EXIT Realty East Coast, your friendly neighborhood real-estate experts!
This recipe serves 4
2 roasted red peppers (jarred or homemade)
3 tbsp olive oil, plus more for serving
1 15oz can of chickpeas, rinsed and drained
½ lemon, zested and juiced
2 tbsp tahini (sesame paste)
1 tsp salt
Add roasted red peppers, chickpeas, lemon zest and juice, tahini, and salt. Begin processing for 1-2 minutes until thick and smooth. Gradually add 2 tbsp olive oil. You may wish to add an additional 1-2 tbsp water to reach the perfect consistency. Serve with an extra drizzle of olive oil and finely chopped roasted red peppers (optional). Can serve as a dip with crackers or celery/carrot sticks. Enjoy!
Nutrients per serving:
Calories (kcal) 281.4 Fat (g) 18.5 Saturated Fat (g) 2.6 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 246.6 Potassium (mg) 439.6 Carbohydrate (g) 22.6 Fiber (g) 5.0 Sugar (g) 4.9 Protein (g) 7.8 Vitamin A (RAE) 93.8 Vitamin C (mg) 83.6 Calcium (mg) 76.1 Iron (mg) 2.3 Vitamin D (μg) 0.0 Vitamin E (mg) 3.9 Thiamine (mg) 0.3 Riboflavin (mg) 0.1 Niacin (NE) 3.2 Folate (DFE) 76.9 Vitamin B6 (mg) 0.3 Vitamin B12 (μg) 0.0