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DCF 1.0Roasted Red Pepper Hummus is so easy to make and kids love it as an afternoon snack with rice crackers or cut up vegetables.

Ingredients

  • 1 can chickpeas ( 14 fl.oz, 398 ml)
  • 1 clove garlic, minced
  • juice of 1 lemon
  • 2 tbsp tahini
  • 5 tbsp olive or camelina oil
  • 1 tsp cumin
  • 1 whole roasted red pepper
  • sea salt to taste

Directions

  1. To roast a red pepper, cut in half, clean out seeds and place face down on a tray. Place under broiler and cook until skin is black. Remove from oven and cover with a tea towel to trap steam. When cool, remove blackened skin.
  2. In a food processor blend chickpeas, garlic, tahini, oil, cumin, salt, lemon juice and red pepper until smooth.

Original Recipe by Shirley Plant

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Shirley Plant

About Shirley

I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Appearances By Shirley

  • CTV News
  • Rogers TV
  • FoodNetwork.ca
  • The Eat Real Food Health Summit
  • Menopause Wellness Summit
  • The Parenting TeleSummit

Shirley's Cookbooks

Finally... Food I Can Eat!

Finally... Food I Can Eat!

A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.

Finally... Paleo Food I Can Eat!

Finally... Paleo Food I Can Eat!

Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.

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