Roasted Red Pepper Hummus
Hummus is a staple in my home. Its is something I prep and eat weekly. I love it because it is a great protein rich addition to a meal or snack and it is easy as well as tasty. I love making hummus from home because it is healthier and more cost effective than buying from the store. Plus, I believe it tastes better from scratch.
I love adding hummus to snack plates, bowls and salads. I also love using it as a creamy base for dressings and using as a filling for vegan quesadillas (my son’s favorite lunch) as well as wraps. Hummus can be so nutritious and a fun way to make a healthy meal taste even better
I love making this Roasted Red Pepper Hummus because it is even tastier than a plain hummus and it is a great way to get in more vitamins and minerals (especially Vitamin C).
This keeps in the fridge in a glass container for about 5-7 days.
What you need:
1 15 oz can garbanzo beans drained and rinsed
2 tbsp tahini
A few pinches of salt or to taste
1 roasted bell pepper (see note below)
1 lemon juiced or 3 tbsp of lemon juice
3-4 tbsp of water
1/2 tsp garlic powder
Directions: Add all ingredients to a high speed blender or food processor. Blend till smooth. Transfer to a glass container, cover and refrigerate.
Note- you can use jarred roasted red peppers for this recipe or you can make your own by:
Preheating your oven to 400. Line a baking sheet with parchment paper. Add one red bell pepper, stem and seeds removed, and coat with a drizzle of avocado oil and a pinch of salt. Place in the oven to bake for 20 minutes. Remove from heat. If you can, carefully use a fork to remove the skins. Removing the skin is not necessary but recommend.