1/3 cuptahini
8 tbspcold water
3 tbspred pepper dices
2 tbsptomato flakes
1 1/2 tspgarlic granules
1/4 tspchipotle powder
1/8 tspcayenne pepper powder
2 tbspred bell pepper powder
2 tbspextra virgin olive oil
1 tspsea salt
2 tbsplemon juice powder
1 cangarbanzo beans (rinsed and drained)
Optionalbasil and fresh red bell pepper to garnish


In a 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 10 minutes, stirring occasionally.
In a food processor combine tahini, olive oil and 2 tbsp cold water. 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, scraping the sides occasionally. If mixture is too thick, add 1 tbsp cold water. Repeat until desired consistency is achieved.
Transfer hummus to a bowl, garnish with basil and finely diced red bell peppers (optional).
Refrigerate immediately. Use within 7 days.

Yield 6 servings with approximately a 1/2 serving of vegetables per dish.