• 1/3 cup tahini
  • 8 tbsp cold water
  • 3 tbsp red pepper dices
  • 2 tbsp tomato flakes
  • 1 1/2 tsp garlic granules
  • 1/4 tsp chipotle powder
  • 1/8 tsp cayenne pepper powder
  • 2 tbsp red bell pepper powder
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 2 tbsp lemon juice powder
  • 1 can garbanzo beans (rinsed and drained)
  • Basil and fresh red bell pepper to garnish


  • In a small bowl, combine red pepper dices, tomato flakes, garlic granules, chipotle powder, cayenne pepper powder, red bell pepper powder, sea salt and lemon juice powder
  • Add 6 tbsp cold water to mixture and stir well
    • Let mixture soak for at least 10 minutes, stirring occasionally
  • Add tahini, olive oil and 2 tbsp cold water to a food processor. Puree for at least 2 minutes
  • Add vegetable/spice mixture to food processor and puree for at least 3 minutes, scraping the sides of the bowl occasionally
  • Add garbanzo beans to mixture and continue to puree for an additional 3 minutes (scrape sides of bowl occasionally)
    • If mixture is too thick, add 1 tbsp cold water. Repeat until desired consistency is achieved
  • Transfer hummus to a bowl and garnish with basil and finely diced red bell peppers
  • Refrigerate immediately and use within 7 days


  • Makes 6 servings
  • Over 1/2 serving of vegetables per serving