Hummus is a staple in my home.  That’s not only because my husband has middle eastern roots but also because it makes eating your vegetables that much more exciting.  I love it’s rich smooth texture which makes it easy to spread on toast.  Hummus is made up of chickpea and tahini and is a great source of plant based protein and high in unsaturated fat (the good fat!).  And who doesn’t love the garlic, lemon and salt that creates the perfect flavor.  Basically, you’re only 6 ingredients away from making this tasty spread for your family to devour.  But if you don’t want to stop there than I suggest reading on.
Three words:  Roasted. Red. Pepper.  Adding roasted red pepper to traditional hummus created the perfect amount of sweetness for your palate to enjoy.  My son particularly loves this flavor.  His little hands pull open the fridge door and he points “want ummis, ummis.”  Lately his two favorite words are “want,” which he pronounces correctly and “damn,” which he pronounces “thdam.”  It’s so damn cute and probably a parenting fail.  We have a lot of those.  We try our best to sensor our words but now realize just how bad our potty mouths are.

OK back to the main squeeze: HUMMUS!  It’s healthy, high in protein, contains the good fat and delicious.  It’s a snack that you can feel DAMN good about.

Ingredients

Traditional Hummus
1 can chickpeas
1/4 cup water (reserved from the can of chickpeas)
1/4 cup tahini
2 tbsp olive oil
1/2 fresh lemon, juiced
1 clove of garlic
1 tsp salt

Roasted Red Pepper Hummus
1 can chickpeas
1/4 cup tahini
2 tbsp olive oil
1/2 fresh lemon, juiced
1 clove of garlic
1 tsp salt
1 roasted red pepper (I use a roasted red peppers from a jar)

Method

1. For each recipe, add ingredients to a food processor
2. Blend on high until ingredients reach a smooth texture (for a smoother texture, add more of the water reserved from the can of chickpeas).