Is there any veggie greater than the RED PEPPER? I’m simply in love with it! Not a day goes by without a smakeral of this hummus reaching my tastes buds. I’ve made this recipe with and without oil and tahini and prefer the rich sweetness of the latter just a little more.

The oil/tahini free version makes a great spread while adding these ingredients make a great dip.

If you are just starting to make changes to your diet, you may want to use the oil and tahini. Or experiment with adding one but not the other. Your taste buds may not have made the changes that will occur naturally as you continue to add more plant-based foods to your menu.
So, the taste without the oil (fat) may not appeal to you…yet!

This recipe will keep for up to two weeks in the fridge.

1 1/2  – 2 cups of cooked chick peas (adjust depending on the thickness you want)
2 red peppers, roasted (buy organic if concerned about ranking on EWG’s dirty dozen list)
juice of 1 lemon
2 large cloves of garlic, chopped
1 tsp cumin
1/4 tsp sea salt
1/8 tsp black pepper
2 tbsp extra-virgin olive oil (optional, this is a modest amount compared to other recipes)
1 tbsp tahini (optional and same note as above)

Roast peppers on broiler setting.  When entire skin blackens, remove and place in baggie.  Let cool.  While peppers are cooling, combine the remaining ingredients in a food processor. When peppers have cooled, remove skin and seeds.  Dice pepper and with collected juice in bag add to the other ingredients. Mix well.  Add a little water if spread is too thick.

Is there a food you eat everyday?  Please do share!…