Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Yields 3
A unique, zesty take on this traditionally Mediterranean dip. Terrifically healthy, too.
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Cook Time
1 min
Cook Time
1 min
Ingredients
  1. 6 ounces (170 g) roasted red pepper
  2. 1/2 cup (120 ml) water
  3. 2 tbsp (30 ml) olive oil
  4. ½ cup (120 g) tahini paste
  5. 2 ½ tbsp (38 ml) lemon juice
  6. 2 (6 g) garlic cloves, peeled
  7. 1 tsp hot sauce
  8. 3 cups (720 g) canned garbanzo beans, drained
  9. 1 tsp cumin powder
  10. 1 tsp salt
  11. ½ tsp black pepper
Instructions
  1. Place all ingredients into machine. Switch to ON, then slowly turn variable speed knob from 1 to 10.
  2. Blend for one minute or until smooth. The longer you allow the machine to run, the creamier it will get (up to about 1-2 minutes). If mixture is not moving freely, add a little water (1 tsp at a time) to loosen it up.
Notes
  1. Canned foods aren't nearly as good for you as fresh or frozen. Prepare/soak garbanzo beans fresh if possible. Thanks to wholisticeating.wordpress.com for the picture.
Adapted from Chef Steve Schimoler, Vitamix Website
Adapted from Chef Steve Schimoler, Vitamix Website
Learn2Blend http://learn2blend.com/
Red Pepper Hummus

Vegan Cheeze

Vegan Cheeze

Vegan Cheeze Sauce
Serves 4
Real dairy cheese contains certain elements that are literally physiologically addictive. This vegan "cheeze" can become emotional addictive, but in a much healthier and enjoyable way. The combo of cashews, tahini, and nutritional yeast bring together savory, creamy, and tangy elements that light up your taste buds, but without the negatives of dairy. You can use this recipe to make a coating for kale chips, as well.
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Prep Time
20 min
Cook Time
1 min
Total Time
21 min
Prep Time
20 min
Cook Time
1 min
Total Time
21 min
Ingredients
  1. 1 cup raw cashews (soaked for 15 - 20 minutes)
  2. 1 tablespoon tahini
  3. 1 1/2 tablespoon organic lemon (fresh squeezed)
  4. 2 teaspoons organic apple cider vinegar (Bragg's brand)
  5. 1 cup almond milk (or other non-dairy milk)
  6. 1/2 teaspoon pink himalayan salt
  7. 1/4 teaspoon organic yellow mustard (prepared)
  8. 1 tablespoon non-GMO cornstarch
  9. 1/2 teaspoon paprika
  10. 2 - 4 tablespoons nutritional yeast
  11. Optional
  12. 1/4 teaspoon tumeric (for color and anti-inflammatory properties)
Instructions
  1. Soak cashews for approximately 15 - 20 minutes.
  2. Put cashews and all other ingredients into a Vitamix and blend until smooth and creamy.
  3. Serve over vegetables or use as a dip.
Notes
  1. Check out the original recipe through the link above; it lists out the health benefits of virtually every ingredient.
Adapted from The Healthy Family & Home
Learn2Blend http://learn2blend.com/
Vegan Cheeze Sauce

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