Smoky Red Pepper Hummus

Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.
Hummus, traditionally made with garbanzo beans, tahini, and olive oil, get a spicy update with chipotle and roasted red peppers. Loaded with protein, fiber, and heart-healthy fats, this vegan recipe can be a filling vegan snack or served as a mouthwatering vegan meal with pita bread and a vegan salad.

Smoky Red Pepper Hummus

Ingredients:

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• 1 (15-ounce) can garbanzo beans

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• 1/2 cup roasted red peppers, from a jar, drained

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• 2 tablespoons almond butter

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• 1 tablespoon minced garlic

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• 1 tablespoon minced jalapeno

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• 1 tablespoon freshly grated lemon zest

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• 2 tablespoons lemon juice

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• 3 tablespoons finely chopped cilantro leaves

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• 1/2 teaspoon sweet paprika

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• 1/2 teaspoon ground cumin

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• 1/2 teaspoon ground coriander

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• 2 teaspoons of adobo sauce from can of chipotle peppers

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• 1/4  cup olive oil

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• Salt and freshly ground black pepper to taste

Directions:

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1. In a food processor, combine garbanzo beans, peppers, almond butter, garlic, jalapeno, lemon zest, juice, cilantro, spices, and adobo sauce.

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2. Puree garbanzo bean mixture. Slowly add olive oil while motor is running to form a thick spread or dip.

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3. Serve immediately or refrigerate for up to 3 days. Pair with vegetables or pita bread.

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