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Roasted Red Pepper Hummus

The earthy flavors of hummus combine with the roasted red pepper to create a wonderful undertone to this dip, which goes great with pita bread, tortilla chips, fresh veggies or by itself!

Roasted Red Pepper Hummus

This Recipe is :

Dairy FreeVegan

Serves

6 - 8

Ingredients

  • 2 red bell peppers, roasted (1 cup)
  • 3 cups cooked and drained well garbanzo beans
  • 3/4 cup tahini, roasted (creamy)
  • 1/4 cup lemon juice, fresh squeezed
  • 3 Tbl wheat-free tamari or soy sauce
  • 1 Tbl olive oil
  • 2 tsp cumin powder, toasted
  • 1 1/2 tsp garlic, minced
  • 3/4 tsp sea salt, or to taste
  • 3/4 tsp black pepper, ground to taste
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle chile powder, optional
  • 1/2 teaspoon soy sauce, or to taste, optional

Preparation

  1. Place pepper in food processor with lemon juice, soy sauce, tamari and olive oil and process until well blended.
  2. Add garbanzo beans and remaining ingredients and process until smooth.

Notes

Variations

Replace red pepper with one of the following:

Garlic Lover’s - 1 1/2 cups roasted garlic, 1 1/2 tsp minced fresh garlic.
Sun-dried Tomato Basil - 1/2 cup sun-dried tomatoes, soaked & drained, 2 Tbl basil, minced.
Kalamata Rosemary - 1 1/2 Tbl fresh rosemary, minced, 3/4 cup Calamata olives, chopped.
Caramelized onions - replace red bell pepper with 1 cup caramelized onions before pureeing

 

AUTHOR & RECIPE DETAILS


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“…The male equivalent to a vegan Rachael Ray-his recipes are flavorful and approachable and certainly have the same potential for mass appeal.” – Publishers Weekly Mark is the winner of Vegan.com’s Recipe of the Year Award and has more than 20 years of experience preparing creative vegan and raw food cuisine. He is the winner of Vegan.coms recipe of the year award and is author and coauthor of several award-winning books, include The 30 Minute Vegan series (with four books in the series), Vegan Fusion World, and The Complete Idiots Guide to Eating Raw. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally and online at www.veganfusion.com. Since 2012, has been the executive chef for the North American Vegetarian Society’s Summerfest, one of the largest vegetarian conferences in the world. Mark is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I’lima Award for “Best Restaurant on Kaua’i”.  Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America’s top “innovative and trailblazing healthy chefs". To learn more, please visit Mark via Veganfusion.com and sign up for his free newsletter.


 

 

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