1/2 Fat, 1/2 Grain, 1/2 Protein
We’re in the last stretch of winter folks. For me, this means the last bit of trying to stay cold/flu-free. So today, I decided to help my immune system and make this roasted red pepper hummus!
One fun fact I learned today? Roasted red peppers are high in vitamin c. Pair them along with the lemon juice in this recipe and you’ve got a new shield to power you through the last few bits of winter. Not to mention all the healthy fats, fiber, and protein!
This recipe yields about 10 (38g) servings, each serving with 1/2 fat , 1/2 grain , 1/2 protein.
1/2 can chickpeas (~0.75 oz cooked garbanzo beans)
2 large roasted red peppers (I used Nestos Red Peppers, but you can make your own)
2 tbs tahini
4 cloves garlic
1/2 lemon, juice of
1/2 tsp salt
>> Blend together all ingredients in a blender. Add chipotle or cayenne pepper for a spicier taste.