Smoky Red Pepper Hummus

Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.
Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.

Smoky Red Pepper Hummus

Ingredients:

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  • 1 (15-ounce) can garbanzo beans
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  • 1/2 cup roasted red peppers, from a jar, drained
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  • 2 tablespoons almond butter
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  • 1 tablespoon minced garlic
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  • 1 tablespoon minced jalapeno
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  • 1 tablespoon freshly grated lemon zest
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  • 2 tablespoons lemon juice
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  • 3 tablespoons finely chopped cilantro leaves
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  • 1/2 teaspoon sweet paprika
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  • 1/2 teaspoon ground cumin
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  • 1/2 teaspoon ground coriander
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  • 2 teaspoons of adobo sauce from can of chipotle peppers
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  • 1/4  cup olive oil
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. In a food processor, combine garbanzo beans, peppers, almond butter, garlic, jalapeno, lemon zest, juice, cilantro, spices, and adobo sauce.
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  3. Puree garbanzo bean mixture. Slowly add olive oil while motor is running to form a thick spread or dip.
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  5. Serve immediately or refrigerate for up to 3 days. Pair with vegetables or pita bread.

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