Roasted Red Pepper Hummus
Makes About 6 Servings (multiplied by 5 for the party)

12 oz organic sodium free garbanzo beans, drained and rinsed
1 organic red bell pepper, roasted, peeled and seeded
1 Tbsp chopped red onion

1 clove of garlic, minced

1 Tbsp tahini

Juice of 1 lemon

2 Tbsp olive oil
1/4 tsp cayenne pepper (to taste)
1/2 tsp ground cumin

1/2 tsp sea salt (to taste)

Combine all ingredients in a blender or food processor and blend until smooth.  You may have to stop to scrape down the ingredients a few times.  Serve immediately with fresh veggies or on a salad.  Store the rest covered, in the refrigerator for a few days.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

2 Comments

  1. I substituted pumpkin seeds for sunflower, when I realized I had run out. Tasty. Thank you

  2. Great, Suzanne! You made it your own, love that!

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