Hummmm...

I love hummus and eat it almost every day. On crackers, as a sandwich, as a veggie dip. I like it nice and garlic-y with just a little bit of a kick. One of the many great e-blasts I subscribe to is "Vegan Fusion". I have their cookbook pictured below and love it.

One of the dreamiest things about that e-blast is the announcement about upcoming vegan cooking workshops they have in Hawaii, Belize, Peru, Europe. Oh...can you imagine the view from those kitchen windows?!!! Might be a little hard for me to concentrate.

Room with a view indeed! 

Anyway, here is a delicious sounding hummus recipe from a recent e-blast. I love chickpeas...so creamy, calming and protein-packed and I love a good roasted red bell pepper. I am going to fire-roast mine, whip this together and then dig in. Have a great weekend!

Roasted Red Pepper Hummus (Vegan Fusion)

2-3 red bell peppers, roasted (1 cup) or fire roasted/charred would del-ish!

3 cups cooked and drained well garbanzo beans

3/4 cup tahini, roasted (creamy)

1/4 cup lemon juice, fresh squeezed with zest

3 Tbl wheat-free tamari or soy sauce 

1 Tbl olive oil

2 tsp cumin powder, toasted

1 1/2 tsp garlic, minced

3/4 tsp sea salt, or to taste

3/4 tsp black pepper, ground to taste

1/4 tsp cayenne pepper

1/2 tsp chipotle chile powder, optional

1/2 teaspoon soy sauce, or to taste, optional

Place pepper in food processor with lemon juice, soy sauce, tamari and olive oil and process until well blended. Add garbanzo beans and remaining ingredients and process until smooth. Eat right away or chill. Serve with fresh veggies, toasted pitas chips or my fave Mary's Gone Crackers. Keeps 3-4 days in 'fridge.