Roasted Red Pepper Hummus
This recipe is fool proof and so easy, that I promise you won't want to go back to store bought hummus after trying it.
Chickpeas aka garbanzo beans, yep they're the same thing, are packed with vitamins, minerals, fiber, and protein - so eat up!
Use veggies as the vehicle to get this delicious dip to your pie hole and now you've got a 1-2 veggie punch! Who knew eating your darn vegetables could be so easy and tasty.
The kids can also help make this, as there's no cutting involved, just supervise when throwing things in the blender.
1 12 oz. container of roasted red peppers
½ cup water
2 Tbsp extra virgin olive oil, optional
½ cup tahini or toasted sesame seeds
1 lemon, peeled
1 clove garlic, peeled
2 (15.5 oz. each) cans of chickpeas, drained
1 tsp ground cumin
1 tsp salt
Cut the peel and white pith from the lemon, leaving just the flesh. If you have a powerful blender, you don't need to remove the seeds, they'll get blended up and don't affect the taste.
Place all ingredients into blender in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed and blend for about 1 minute.
If you have a tamper, use it to press ingredients toward the blades.
Thank you, @Vitamix for the recipe inspo!