Ingredients:
- 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
Directions:
- 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
Notes:
- Makes 6 servings
- Over 1/2 serving of vegetables per serving
