Ok… so I’ll admit it.
I’m pretty obsessed with hummus. Like all kinds.
Aside from just dipping Mary’s Jalapeño crackers into it (which I do often), it can easily be used for so many recipes.
I love spreading it on my toast and then topping it with a poached egg, or spreading it on my favourite raw sun-dried tomato wraps and adding in some roasted chicken and sliced veggies. Both are great recipe ideas for any meal of the day!
Plus, it’s easily transportable when travelling or heading out for an afternoon. Pack it into a container, chop up some veggies and you’re golden!
Bottom line, I love it.
With my 21-Day Delicious Detox launching in just a few more days, I wanted to provide you with a delicious and healthy detoxifying recipe that you can enjoy guilt free. And if you don’t happen to be “detoxing,” you can still enjoy this recipe and all of the healthy benefits.
Oh! and in case you missed my periscope where I share all about the important foods you need to include into your diet to support detoxification, you can catch it here.
So, moving onto those benefits, what are they?
Well… there’s plant based protein from chickpeas (great for balancing blood sugar), tons of vitamin C from red peppers (amazing for liver detoxification and skin health), fresh garlic (amazing for immune health and contains sulphur which is a detoxifying nutrient) and tahini paste (loaded with calcium which helps to strengthen your bones and ease PMS cramps).
Um… need I say more?
This hummus is da bomb and I think you’re gonna love it just as much as I do. It’s not just any hummus, it’s a roasted red pepper hummus and it rocks!
Ok, so, let’s get to it because I know you’re dying to make it and try it on some gluten free toast with poached eggs. Yup… I knew I sold you on that one 🙂
- 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
- 2 cans organic chickpeas/garbanzo beans (15 oz. each), drained and rinsed well
- 1/4 cup tahini paste
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 1/2 tsp crushed fresh garlic (or more to taste. *Roast for extra flavour!)
- 3/4 tsp smoked paprika (or more to taste)
- 1/4-1/2 tsp sea salt
- 1/4 tsp cayenne pepper (or more to taste)
- Warm water as needed
- First, you need to roast some peppers. Alternatively you can used jarred peppers, just be sure it's free of GMO oils and additives. Otherwise, preheat oven to 400 degrees. Line a baking sheet with parchment paper and lay peppers on their sides, stems pointing sideways. Place in the oven and allow peppers to roast for 20 minutes. Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes. Check to make sure the peppers have fully roasted. The skin should be charred and soft and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven and let them cool.
- Once peppers have cooled, add them to your food processor, along with the chickpeas, tahini paste, olive oil, lemon juice, garlic and spices.
- Pulse the ingredients for about 60 seconds, then process again until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste if necessary. Process again to blend any additional ingredients.
- Place in a bowl and allow hummus to chill. It tends to firm up while it chills.
- Serve with your favourite crackers or veggies or use as a spread in sandwiches or wraps.