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White Bean and Roasted Red Bell Pepper Hummus

Email Recipe  |   Print   Posted: May 02, 2011

Contributor: American Heart Association

Makes 4 serving(s)

+ Ingredients

1/2 15-ounce can no-salt-added navy beans, rinsed and drained
2 tablespoons chopped bottled roasted red bell peppers
2 tablespoons fat-free sour cream
1 1/2 teaspoons cider vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon bottled minced roasted garlic
1/4 teaspoon no-salt-added liquid smoke (optional)
1 1/2 teaspoons olive oil (extra-virgin preferred)
2 cups sliced fresh vegetables, such as red bell peppers, carrots, yellow summer squash, or cucumbers, or a combination

+ Directions

In a food processor or blender, process the hummus ingredients except the oil until the desired consistency. Transfer to a small bowl. Stir in the oil. Serve at room temperature with the vegetables or cover and refrigerate for up to two days before serving.

Nutrition Facts:

Calories: 84
Total Fat: 2g
Saturated Fat: 0.5g
Cholesterol:1mg
Sodium: 24mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 4g
Protein: 4g
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