Easy Gluten-Free Summer Recipe: Garden-Fresh Roasted Red Pepper Hummus
August is here, and the backyard garden is in full bloom and harvest. Now is the time of year to visit the garden daily to retrieve new veggies including peppers, tomatoes, green beans, carrots, greens and more. The benefits of the fresh veggies are felt by the whole body from the gut lining to the skin. The raw veggies bring the body increased minerals, phytonutrients from the skin of the veggies and fruit, probiotics and even enzymes when eaten in raw form.
The minerals, phytonutrients and micronutrients from the backyard produce or even the produce picked up from the local farmers’ market can increase cellular health, provide hydration and boost immunity as summer continues.
Focusing on presentation, think of a rainbow on a plate. Red peppers, orange carrots, yellow peppers, green peas, beans, broccoli; adding blueberries, blackberries and some hummus to complete the healthy snack tray. Arranging the plate in a rainbow display is also appealing to the eye, which will result in increased consumption of healthy summer produce.
Roasted Red Pepper Hummus
16-oz can garbanzo beans
1 Red bell pepper
1 Tbsp red onion, chopped
1 clove garlic, minced
1 Tbsp tahini
1 Lemon, juiced
2 Tbsp olive oil
½ tsp honey
½ tsp sriracha
½ tsp ground cumin
½ tsp Himalayan salt
Drain and rinse the garbanzo beans. Roast the red bell pepper in broiler until grilled, peel and seed the bell pepper.
Combine all ingredients in a blender or food processor and process until smooth. You may have to stop and stir and/or scrape down sides a few times.
Server with carrots. Store leftover hummus in covered container in fridge for the rest of the week.
This recipe is featured at Chicago Natural Awakenings Magazine along with several other – https://www.nachicago.com/2020/08/09/324526/easy-gluten-free-summer-recipe-garden-fresh-roasted-red-pepper-hummus