2 Serves
79 Mins
Wash and chop the onion, green bell pepper, and red bell pepper into bite-sized pieces using a chef's knife on a cutting board.
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Vitamin K
547 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
155 µg / 400 µgCalcium
166 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
69606 mg / 4,700 mgSodium
1126 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
13 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the chopped onion, green bell pepper, red bell pepper, and minced garlic to the frying pan. Sauté until the vegetables are tender and slightly caramelized.
Season the vegetable mixture with salt and black pepper to taste, then remove from heat.
Spread the hummus onto a serving dish and top with the warm sautéed vegetable mixture.
Allow the dish to rest and meld flavors before serving.
16
g76
g15
g
