Avocado & Roasted Red Pepper Hummus

Creamy, delicious, full of fiber, low in calories, lowers cholesterol, satisfies hunger, prevents anemia and diabetes, excellent source of iron. What more can you ask for? Oh yeah endless ways of preparing it! Try these two. 👍🏽

For avocado hummus:

Ingredients

14 oz chickpeas, 1 can

1 avocado

1 clove garlic

1 jalapeño pepper, seeded

¼ cup fresh cilantro

1 teaspoon cumin

1 tablespoon lime juice

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons extra virgin olive oil

For roasted bell pepper:

1 large bell pepper

14 oz chickpeas, 1 can

1 clove garlic

3 tablespoons tahini sauce

2 tablespoons lemon juice

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons extra virgin olive oil

Directions

For avocado hummus:

Add chickpeas, avocado, garlic, lime juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.

While blending, slowly add in the olive oil until hummus is creamy and smooth.

Garnish with chopped cilantro and/or diced tomatoes, and a drizzle of olive oil.

For Roasted Red Pepper Hummus:

Place your pepper over a stove burner on low medium heat and wait until its starts blistering and turn so every side will start to blacken. When all sides are blistered and charred, wrap in aluminum foil and cover in a glass container for 5-10 minutes. Remove and using a moist paper towel remove all skin and cut into pieces.

Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.

While blending, slowly add in the olive oil until hummus is creamy and smooth.

Garnish with finely chopped bell pepper and a drizzle of olive oil.

Enjoy one or both!

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