Roasted Red Pepper Hummus
Roasting the red bell pepper not only adds a kick to this recipe, but it is also a creative way to add more veggies into your day. Slice up some carrots, celery, cucumber and jicama and enjoy this flavorful dish anytime you need a dose of plant-based protein.
1 15-ounce can of garbanzo beans, drained
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon Tahini
1 small red bell pepper
½ teaspoon sea salt
1½ tablespoons chopped fine parsley
1 clove garlic, roughly chopped
Roast red bell pepper by placing it directly on a gas stove or grill until completely blackened. Peel and seed
under cold water. Slice into one-inch pieces and combine all ingredients in a high speed blender or food processor. Purée until smooth. Serve immediately or store in refrigerator up to four days. Enjoy!