Roasted Red Pepper Hummus was a a success today, minus the mishap after this photo was taken when we spilled it all over the floor. Did we tell you it was all over new carpet? Well, it was! Lately we find ourselves making a mess that requires more clean up than we’d like to admit, but we laugh so much in the kitchen when we get together to create a new recipe. We must say though, the end product was worth it today!
This is a simple dip to prepare and goes with veggies or our latest favorite, homemade sprouted corn tortilla chips. They are SO much better than prepared chips! You buy the sprouted tortillas in the refrigerated section of your local health food store. Cut the tortillas into triangular pieces and place them on a baking sheet. Spray with oil and sprinkle with a salt. Simply place the prepared tortillas under the broiler for a few minutes until they are slightly crisp. They’re amazing served warm with our Roasted Red Pepper Hummus. Making small changes like this adds up when making your family healthier. If you ask us, we like the heartiness of these tortilla chips better.
Roasted Red Pepper Hummus
- 2 cans organic chickpeas, drained
- 1/2 cup roasted red peppers, drained
- 1/2 cup salsa
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
Mix all the ingredients in a blender until well incorporated, not too smoothly is our preference.