Roasted Red Pepper Hummus

Nutrition Facts
Serving Size 1 serving
Calories 178
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 12.4g
31%
Tot. Carb. 12.6g
10%
  Sat. Fat 1.7g
6%
  Dietary Fiber 1.4g
4%
  Trans Fat 0g
 
  Sugars 3g
 
Cholesterol 0mg
 
Protein 5.2g
 
Sodium 276.9mg
18%
 
 
Protein   9%
  • Carbohydrates   10%
  • Total Sugars  
  • Fat   31%
  • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   7%
  • Sodium   18%
  • Calcium   3%
  • Iron   6%
  • Potassium   3%
  • INGREDIENTS:  Roasted Red Pepper Hummus (GARBANZO BEAN (prepared chick peas, water, salt, calcium chloride (firming agent), disodium edta (promotes color retention)), ROASTED RED PEPPER STRIPS (roasted red pepper strips, water, sea salt, citric acid), EXTRA VIRGIN OLIVE OIL (100% fresh extra virgin olive oil), TAHINI PASTE (100% ground sesame seed), MINCED GARLIC (garlic, water, and citric acid (preservative). Contains naturally occurring sulfites), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservatives), sodium benzoate (preservative), lemon oil), SALT (salt, sodium thiosulfate, potassium iodide 0.006%, sodium bicarbonate, yellow prussiate of soda), CUMIN (ground cumin), BLACK PEPPER (black pepper))
    ALLERGENS:  
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.