Dreena Burton· Published March 13, 2020 · < 1min read
Summary
Enjoy this creamy red pepper hummus on organic, whole-wheat pita bread, or serve it as a dip with vegetables. It can even make for a thick, yummy salad dressing, too!
If using canned garbanzo beans, drain them, reserving liquid, and rinse beans.
2
Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
3
Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
Chef's Notes
Variation You can make this recipe and add 1 cup loosely packed cilantro, basil, or parsley, or leave out the roasted red peppers and add the herb(s). You can also use cannellini beans instead of chickpeas, or a combination of both!
Green onion substitution You can substitute red or white onion for the green onion.
Garlic recommendation If you aren't wild about garlic reduce the amount.
Recipe from: "Twelve Nutritionally Rich and Inexpensive Foods" Special Report by John Robbins adapted for Plant-Powered & Thriving (PPT).
Ingredients
15ozgarbanzo beans (1 can)
1tbsptahini (sesame seed butter)
¼cuplemon juice
3tbspgreen onion (chopped)
3garlic cloves (chopped)
1tspground cumin
½tspblack pepper
½cupred pepper (roasted and packed in water)
Directions
1
If using canned garbanzo beans, drain them, reserving liquid, and rinse beans.
2
Place beans, tahini, lemon juice, onions, garlic, cumin, black pepper, and roasted peppers in food processor or blender and process until smooth.
3
Add reserved bean liquid, or if using cooked beans, water or vegetable broth, as needed for a smoother consistency.
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