Gluten-Free Vegan Spicy Roasted Red Pepper and Garlic Hummus

This Gluten-Free Vegan Spicy Roasted Red Pepper and Garlic Hummus is an easy and
healthy recipe made with clean, real food ingredients. It's the perfect plant-based snack that's ready in under 30 minutes and goes great with gluten-free crackers, chips or your favorite veggies!

Gluten-Free Vegan Spicy Roasted Red Pepper and Garlic Hummus

Ingredients

For the red bell peppers + garlic:

• 2 organic red bell peppers
• 2 cloves organic garlic

For the hummus:

• 1 can organic chickpeas (15-ounce can, drained)
• 2 tablespoons 100% pure avocado oil
• 2 tablespoons organic tahini
• 2 tablespoons organic lemon juice (freshly squeezed)
• 1 organic jalapeno
• 3/4 teaspoon Himalayan pink salt
• 1/2 teaspoon organic ground smoked paprika
• 1/2 teaspoon organic red pepper flakes

Instructions

• Preheat oven to 450 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the red bell peppers + garlic:

• Cut the tops off the red bell peppers, slice them in half from the top to the bottom, then cut them into strips and remove the seeds from the insides.
• Place the red bell pepper strips onto the prepared cookie sheet face down and the garlic onto the cookie sheet.
• Lightly brush them both with avocado oil.
• Roast the red bell peppers + garlic for approximately 20-25 minutes, or until soft and slightly charred.
• Add the roasted peppers + roasted garlic to a food processor.

Prepare the hummus:

• Add all ingredients for the hummus to a food processor with the roasted peppers + roasted garlic and blend until everything is well combined and smooth.
• Taste and adjust the seasonings to your preference.
• You may need to add a little water if you want a thinner consistency. Add (1) tablespoon of water at a time until it has the texture you prefer.
• Store in an air-tight BPA-free container in the refrigerator for 3-4 days.

Notes

Red Bell Peppers + Garlic. While these two roasted ingredients give this recipe a unique flavor, if you are short on time, you can still make this recipe without roasting them. Simply prepare the red bell pepper as directed and instead of placing the red peppers and garlic in the oven to roast, add it to the food processor with the other ingredients.

Avocado Oil. This can be substituted with organic extra-virgin olive oil in the same amount.

Lemon Juice. Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn’t been pasteurized, but you can also use store-bought organic lemon juice.

Jalapeno + Red Pepper Flakes. Since the heat in jalapenos varies, feel free to adjust the amount of both the jalapeno and red pepper flakes. Take a taste and make adjustments to your preference. In addition, if you don’t like spicy foods or will be serving this to children, you may want to omit or reduce the jalapeno and red pepper flakes.

Himalayan Pink Salt. This is my salt of preference, however, it can always be substituted with sea salt.

Serving Size: This recipe will make approximately 1 1/2 cups of hummus. Nutritional information is calculated for 1/4 cup which is (1) serving.

https://thehealthyfamilyandhome.com/gluten-free-vegan-spicy-roasted-red-pepper-and-garlic-hummus/