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HEART Insight:
doi: 10.1097/

White Bean and Roasted Red Bell Pepper Hummus

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This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4; 3 tablespoons hummus and ½ cup vegetables per serving

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For a switch from the usual side dishes you have with lunch, try this easy-to-make hummus, served with raw veggies.

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½ 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

1½ teaspoons cider vinegar

½ teaspoon dried oregano, crumbled

½ teaspoon bottled minced roasted garlic

¼ teaspoon no-salt-added liquid smoke (optional)

1½ 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

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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.

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Cook's Tip

Store unused beans in the refrigerator for up to two days or freeze them in an airtight container for up to one month. Better yet, double the recipe and use part of it as a snack.

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Nutrition Analysis

(per serving)

Calories 84

Total Fat 2.0 g

Saturated Fat 0.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 1.0 g

Cholesterol 1 mg

Sodium 24 mg

Carbohydrates 13 g

Fiber 3 g

Sugars 4 g

Protein 4 g

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Dietary Exchanges

½ very lean meat, ½ starch, 1 vegetable

© 2012 American Heart Association, Inc.