roasted garlic and red pepper hummus
Last week we made avocado hummus but one dip is never enough so here is another - this time adding roasted red peppers and garlic.
Making hummus at home is beyond easy and takes zero skill at all. Well, you do need to be able to work a can opener to get those chickpeas but that's about it. You know, I am all for simplicity. Especially healthy simplicity. And I totally get that getting a container of hummus at the store seems like a very health conscience buy compared to dipping your veggies in ranch. However, don't you want to be plain ole healthy? Not, healthy compared to something else? For example, pretzels aren't nearly as bad for you compared to Doritos but that doesn't mean they're actually healthy- they're still processed and contain a long list of questionable ingredients. Do you see my point? I am not hating on store bought hummus, I am merely saying that buying pre-made and making your own are both extremely simple. The difference is that your homemade hummus doesn't have preservatives in them that most store bought brands do. Why not try to cut out the junk whenever you can?
That is why I am suggesting that we...
1. read the labels on everything we buy.
Many products appear to be healthy because of the type of food or the packaging. However, much of it is marketing and it's important to always always always read the label. The longer the list of ingredients, the further away it is from being a whole food.
2. make simple swaps
If you notice that the pre-made guacamole at the store has some sketchy additives, don't buy it. plain and simple. Grab a couple ripe avocados and make your own. Most of the time it tastes better anyways. I totally get wanting to do what is the easiest as most people want instant gratification. But, these are our bodies, our insides, our system, our temple. The least amount of BS that we pollute it with, the better.
I N G R E D I E N T S
1 can of chickpeas, drained
1 red pepper
3 garlic cloves
1/4 cup of extra virgin olive oil
1/2 lemon, juiced
salt and pepper to taste
lemon zest (get from the skin of the lemon before you juice it)
R E C I P E
Slice the red pepper and toss into a saute pan with a drizzle of olive oil over medium heat.
Take the skin off of the garlic cloves and cut in half before tossing into the pan with the peppers. Let the vegetables cook for ten minutes, stirring occasionally.
When the peppers and garlic have finished cooking, toss them into the food processor along with the chickpeas, olive oil, lemon juice and a dash of salt of pepper.
Blend until the hummus is smooth. Let sit in the refrigerator for 30 minutes and then serve in a bowl with a drizzle of olive oil and a sprinkling lemon zest on top.
Dip with raw veggies, baked pita or even spread on a sandwich.