Day 2 Bonus: Roasted Red Pepper Hummus
I made enough homemade Tahini Paste for two batches of hummus, so I made it two ways!
Hummus is the Arabic word for chickpeas! It's more than just a dip, it's a super healthy snack, high in iron, Vitamon C, Vitamin B6, folate, amino acids, fiber and protein. It also has olive oil, which has it's own health benefits. Store bought hummus is tasty, but homemade hummus? That's the cherry on top of an already great snack!
Ingredients:
1 15 oz can of Chickpeas
You can use dry chickpeas too, but you'll have to prepare them by soaking overnight or boiling. For this recipe, we are going for a quick and easy snack, so I use canned!
1-2 very ripe red peppers, roasted
1 clove of garlic
Juice of a whole lemon
2-3 Tablespoons of Olive Oil
1/4 cup of tahini paste
dash of sea salt
Rinse the chickpeas in a strainer until they stop "foaming."
Cut the peppers into quarters and remove the ribs and seeds. Place skin side up on a foil lined baking sheet and broil for 9-10 minutes.
With tongs, place them into a ziplock and allow to steam for a few minutes, until you're ready for them in your food processor.
Add the lemon juice, tahini paste, garlic, 1 tablespoon of olive oil, and sea salt to your food processor and process until creamy.
Next, add the chickpeas, and another 1-2 tablespoons of olive oil. You can remove the skins for extra creamy hummus of leave them on for quick hummus. Process in pulses until smooth, stopping to scrape down the sides when needed.
Finally, add the red pepper. You can peel the charred part off the pepper as you add it to the food processor. When you are making hummus, make it to the consistency you like, if you need more oil or a little water, add it.
Serve as a appetizer, snack or lunch with whichever veggies or bread/crackers you like!
Stores in the refrigerator, covered, for about 5 days.
21 Day Fix:
1 Blue
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