ROASTED RED PEPPER HUMMUS

 
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Photo & Recipe by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

Being the festive time of year, I thought it would be best to share some easy hors d’oeuvre / appetizers that can be put together quickly. This week I will try (schedule pending and fingers crossed) to post some healthy snacks everyday which will work well for all your guest’s dietary needs, and make for stress free entertaining. Today is dips! These dips are quick to whip up and make the perfect accompaniment for veggie sticks, crackers, or in a sandwich.

SERVES:   6 – 8  (Light Snack)

PREP TIME:  10 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

  • 2 cups Chickpeas (canned or cooked)

  • 2-3 Cloves Garlic

  • 2 tbsp Tahini

  • 1/4 cup Lemon Juice

  • 1/2 tsp Ground Cumin

  • 1/8 tsp Smoked Paprika

  • 1/2 cup Roasted Red Peppers (for ease, can use jarred in water, but feel free to roast your own)

  • 1 tbsp Olive Oil

  • Sea Salt to taste

 EQUIPMENT 

Food Processor

DIRECTIONS

Combine all ingredient in a food processor and puree until smooth, this could take several minutes. If the mixture is too thick, slowly add water until the mixture easily purees. Taste and adjust seasoning. Canned beans will require less salt than dried beans.Store in the refrigerator for up to five days.

 
Stacey Christie