Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This is a simple and easy hummus recipe that adds a boost of nutrition to your snacks.

I love this with crunchy vegetables like carrots, celery, cucumbers, bell peppers, or sprouted flax crackers.

If you are not sensitive to wheat, this makes a delicious spread for whole wheat pita bread.

Garbanzo beans are a great source muscle-building protein and insoluble fiber. They also pack magnesium, potassium, folate, copper, zinc, and iron.

Ingredients


1 (15 ounce) can organic garbanzo beans (drained)

1 (4 ounce) jar roasted red peppers (or 1 fresh bell pepper)

3 tablespoons lemon juice

1 1/2 tablespoons tahini

1 clove minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/4 teaspoon sea salt

1 tablespoon chopped fresh parsley

1T ground flax

Directions:

1.) In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, flax, and sea salt

2.) Process until the mixture is fairly smooth and slightly fluffy.

3.) Make sure to scrape the mixture off the sides of the food processor or blender in between pulses

4.) Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated)

5.) Sprinkle the hummus with the chopped parsley before serving

Enjoy as a healthy addition to your vegetables!

Live Life Optimally,

Kristie

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