Get a jump on the party prep with this garlicky hummus appetizer spread. You can make it up to three days before your soiree.
What You Need
Original recipe yields 12 servings
1 can (15 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
1/2 cup drained jarred roasted red pepper s, chopped
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. lemon juice
1 clove garlic
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Let's Make It
Process ingredients in food processor until smooth.
This easy-to-make hummus can be prepared ahead of time. Refrigerate up to 3 days before serving.
For more flavor, stir 1 tsp. paprika or crushed red pepper into prepared hummus.
How to Roast Red Peppers
You can easily make your own roasted red peppers by holding the peppers over the flame of a gas stove, turning as needed until skins of peppers are evenly blackened and blistered. Transfer peppers to bowl; cover with a plate and let stand until cooled. Use blade of paring knife to scrape off the blackened skins; discard along with the stems, ribs and seeds.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.