Red Pepper Hummus
1 15-ounce can garbanzo beans, drained and rinsed
1 large roasted red pepper, skin and seeds removed
1 head roasted garlic, husks removed (about 10 cloves)–see Roasted Garlic recipe
2 teaspoons lemon juice
¼ teaspoon cayenne pepper
1. Preheat oven to 350°.
2. Wrap red pepper in foil. Bake for 1 hour. Let cool.
3. Remove skin and seeds from pepper. Squeeze cooked garlic cloves from bottom to remove from head.
4. Place all ingredients in blender and puree until smooth.
5. Serve with raw colorful vegetables.
Per serving with vegetables: 100 calories, 5 gm protein, 18 gm carbohydrate, 2 gm fat, 1 gm sat fat, 1 gm mono fat, 0 mg cholesterol, 9 gm fiber, 24 mg sodium