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5 minute Roasted Red Pepper Hummus

5 Minute Roasted Red Pepper Hummus


  • Author: Catherine Haffey

Ingredients

Scale
  • 2 cans (14 oz ) organic preferably chickpeas, drained saving ¼ c of the liquid
  • 1/4 c tahini
  • 1/4 c aqua fabba (chickpea liquid)
  • 1 tsp salt
  • 1/4 c lemon juice
  • 34 cloves of garlic
  • 34 large pieces of roasted red peppers
  • About 2 tablespoons roasted red pepper liquid

Instructions

In a high speed food processor:

  1. Combine all ingredients and process until creamy smooth (about 4-5 minutes)
  2. Add more roasted red pepper liquid if desired for runnier consistency but hummus will firm up as it sits in the refrigerator.

Notes

  • Serve immediately or chill for later use.
  • Delicious with whole grain or gluten free crackers, julienne vegetables, also is yummy spread on wraps, sandwiches or in salads as a dressing.
  • Can be used as a healthier substitute for mayo.
  • High protein, low fat but good source of omega 3’s and good source of fiber
  • Homemade hummus is budget friendly compared to expensive store bought and is just as good.