INGREDIENTS
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.
DIRECTIONS
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.
