Quick and Easy Zesty Red Pepper Hummus

This zesty red pepper hummus idea was brought to life when I got diagnosed with a sesame allergy and found that every hummus I tried included tahini (made from hulled sesame seeds). This recipe does not use tahini and is just as creamy and flavorful! I love hummus because it’s an easy, healthy snack you can bring on the go and tastes great with just about anything.

Let me know what you pair it with in the comments section!

Ingredients:

o   1/2 a red bell pepper rinsed and roughly chopped

o   1 (15oz) can of chickpeas rinsed

o   1 (15.8oz) can of great northern beans rinsed

o   6-10 chives rinsed and chopped (more chives if you like spice, less if you don’t)

o   1/4 c of fresh parsley rinsed and chopped

o   3-4 tbsp of extra virgin olive oil

o   2-3 tbsp of filtered water

o   1/2 tbsp of Onion Salt from Trader Joe’s (can be substituted with a dried onion/garlic/green onion salt mixture)

o   1/2 tbsp of salt

o   1/2 tbsp of fresh cracked black pepper

o   1 lemon juiced

Instructions:

1.    Wash veggies and herbs, rinse chickpeas and beans.

2.    Remove seeds from bell pepper and cut into 4 pieces (to make blending easier).

3.    Place all ingredients into a blender or food processor. Start on the low end of adding the olive oil and water, increasing the amount of both to achieve desired hummus consistency.

4.    For a thicker hummus, adding less liquid is ideal. Blend on high for about 2-3 minutes, stopping each minute and scraping the sides of the blender as well as mixing the hummus so everything gets blended.

5.    After all ingredients are well incorporated, place hummus into a sealable Tupperware container and top with a drizzle of olive oil as well as some crushed red pepper if you like it spicy.

6.    Enjoy!