Red Roasted Pepper Hummus


1 16 oz container cooked garbanzo beans (use the aquafana (garbanzo bean juice, too)
1 red pepper
1/4 red onion
1/8 tablespoon cumin
1/8 tablespoon cayenne or chipotle seasoning                                                          2 tablespoons extra virgin olive oil           1/8 teaspoon smoked paprika
1/8 tablespoon black pepper
1/8 tablespoon garlic powder (a fresh clove is better)                                            Juice of 1/2 of a lemon or lime
Pink salt to taste

Sliced veggies like carrots, cucumbers, celery, zucchini sticks, or large romaine lettuce wraps – These will be used as dippers or wraps

I don’t use tahini. Feel free to add that in if you like.

Blend all ingredients (except for veggies you’ll use for dipping or wrapping) in a high powered blender. I don’t really roast the red peppers. Ha!

Place in a pan on the stove and cook on low for about 5 mins. If you like it raw (well, the veggies, since the beans are already cooked) skip this step.

Adjust the seasoning to your liking.

Scoop the hummus into a covered container of your choice.

Let the hummus cool on the counter for 15 mins.

Refrigerate for an hour.

Serve with the veggies.

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