As much as I love chocolate, I might have found a new addiction: Roasted Red Pepper Hummus. Every time I go in the kitchen I have to eat some. It’s easy, grain-free… This could get dangerous.
I haven’t always been a fan of condiments (and yes, that includes salad dressings). In fact I used to be about as plain Jane as you could be when it came to food. My salads would be undressed, my fresh veggies would be bare.
It probably wasn’t until I was pregnant with my 4th kiddo that the condiment cravings hit. And after cutting out dairy when she was born they were worse than ever! I needed all the things to dip the things in!
Some of my family’s favorite condiments are…
- Broccoli Chimichurri Sauce
- 3-Ingredient Honey Mustard Dressing
- Honey-Sweetened Cinnamon “Nutella”
- Probiotic Blender Ranch Dressing
A new addiction.
My condiment craze became an addiction when I was introduced to hummus at a friend’s New Year’s party. How had I never known about this deliciousness? Perhaps because my dear mother eschewed everything beany (aside from green beans).
I was hooked. And adding roasted red peppers into the hummus kicked it up 100%!
Roasted red pepper hummus.
While I do love the roasted red pepper hummuses you can buy at the store, making it from home is so much cheaper (and just as delicious). Plus, you have the added bonus of not needing to include any stabilizing ingredients or other unnecessary stuff. Just a few, simple, delicious, whole ingredients stuffed into my Blendtec and pureed into a creamy goodness.
And pass the veggies…
As with most of my beans (I know, I know garbanzos aren’t technically a bean), I like to purchase my organic garbanzo beans from Azure Standard and sprout them before using them in this hummus. But when I’m in a pinch I’ve also been known to grab some at Walmart. *gasp* Don’t tell the health food police…
I love tahini, but I’ve also subbed it for almond butter when I’m in a pinch and used apple cider vinegar in place of the lemon juice. It tastes a tad different, but still delicious!
I’ve also been known to make my own tahini when I’m out of it. It’s super easy to make, and I’m much more likely to have sesame seeds on hand than tahini. To make your own tahini, simply place sesame seeds in the blender and puree until a smooth paste is formed (just like making peanut butter or almond butter). If your blender can’t handle just seeds, you can add a little olive oil in with the sesame seeds to help get things moving. If you like, you can also toast the sesame seeds lightly on a hot skillet before pureeing them.
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Roasted Red Pepper Hummus
Free from grain, gluten, eggs, dairy, and sugar.
- 2 cups cooked garbanzo beans (I like to sprout mine first)
- 1/4 cup organic tahini
- 1/2 cup olive oil
- 3/4 cup filtered water
- 2 1/2 teaspoons garlic salt
- 3 tablespoons lemon juice (about 1 small lemon’s worth)
- 1-2 teaspoons Himalayan salt
- 1/3 of a large organic red bell pepper, or 2 mini red bell peppers
For the roasted red peppers.
Turn the oven on to 400.
Wash the red pepper and slice it into small-ish chunks.
Place the red pepper on a cookie sheet and roast for about 5 minutes, or until it blisters.
For the hummus.
Put everything but the red peppers in a food processor or high powered blender (I use a Blendtec). Blend until smooth, adding more olive oil, if necessary to achieve your desired texture.
Dump in red pepper and blend to combine.
Drizzle with olive oil and eat with chips or veggies.
Cover leftovers and store in the fridge.