Roasted red bell pepper and garlic hummus

Difficulty: 1/5

Preparation and cooking time: 30 minutes

Servings: dip

Nutrition facts per serving
CALORIES PER SERVING (kcal): 389         (calories in whole recipe: 389)
Proteins	33%	18.8g	Protein: lysine	62%	1.2g
			Protein: methionine	28%	0.2g
			Protein: isoleucine	45%	0.8g
Carbohydrates	51%	67.3g	Fibers	44%	17.1g
			Net carbs	n/a	50.2g
			Sugars	n/a	15.4g
Fats	10%	7.0g	Omega-3	6%	0.1g
			Omega-6	10%	1.8g
			Saturated fats	n/a	0.6g
Vitamin B1	13%	0.2mg	Vitamin B2	6%	0.1mg
Vitamin B3	6%	1.0mg	Vitamin B5	15%	0.8mg
Vitamin B6	54%	0.7mg	Folate	34%	138.6μg
Vitamin A	18%	170.5μg	Vitamin C	231%	208.2mg
Vitamin E	17%	2.6mg	Vitamin K	11%	14.2μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	14%	141.4mg	Copper	80%	0.7mg
Iron	41%	3.3mg	Magnesium	19%	78.2mg
Manganese	102%	2.4mg	Phosphorus	34%	244.8mg
Potassium	12%	564.5mg	Selenium	17%	9.5μg
Zinc	16%	1.8mg	Sodium to taste

Ingredients:

• 1 halved red bell pepper
• 4 garlic cloves
• Pinch of black pepper
• Pinch of salt
• 240g (1 can) rinsed and drained chickpeas
• 1/2 juiced lemon

Instructions:

• Pre-heat oven to 180°C.
• Place the two halves of the bell pepper and the garlic down on a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle salt and pepper on the vegetables.
• Bake for until the skin is about to char, or about 20 minutes. Let cool for 10 minutes.
• In a small bowl, blend all of the ingredients together. Adjust the acidity with more lemon juice if desired, and adjust for salt to taste.

Serving:

Put the hummus in a small bowl. Top with fresh parsley leaves for added color. Good dipping options are slices of whole wheat bread, carrots, celery sticks, and other crunchy vegetables.