allergy-friendly, cumin, dip, garlic, gluten-free, hemp heart, hemp seed, hummus, kid-friendly, middle eastern, nut free, quick and easy, Recipe, red pepper, sandwich, school safe, soy-free, tahini, Vegan, vegetable, vegetarian
I wasn’t a fan of red pepper until it became obvious when my daughter was a toddler that it was one of her favourite foods. I then looked for new ways to incorporate the healthy veggie into more recipes and grew to like it more myself. She loves red peppers so much she’ll eat them raw like an apple. (Only red ones though, don’t even think about offering her a green one). Despite not being the biggest red pepper fan myself, I LOVE the addition of red pepper to my usual hummus and lately I’ve been making it more than my traditional hummus (recipe here). I’ve also added in the olive oil to the puree instead of drizzling on top as per tradition, which makes for a creamier, more decadent hummus. In the summer, I love making this hummus with peppers freshly picked from my garden.
Red Pepper Hummus
One 540 ml can of chickpeas, rinsed and drained
half of a red pepper, cored and roughly chopped
3-4 cloves garlic, minced
1/3 cup tahini
1/3 cup extra virgin olive oil
1/3 cup lemon juice (freshly squeezed is best)
1/3 cup hemp hearts
1/3 cup filtered water
1/2 – 1 tsp cumin (to taste)
Herbamare seasoning or sea salt to taste
about 1 tbsp hemp hearts and about 1/2 tbsp chopped parsley for garnish (optional)
Combine all ingredients except garnishes in a food processor until well blended and creamy. Taste and adjust seasonings. For serving as a dip, sprinkle with hemp hearts and garnish with chopped parsley.
It’s wonderful as a dip with veggies and crackers or on a sandwich with your favourite fixings!