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Smokey Fire Roasted Red Pepper Hummus

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This recipe is not 100% raw.  I used roasted red peppers which I have to say really took this hummus to another level of flavor.  Hummus is one of those foods that I definitely enjoy but rarely make and I don’t really understand why.  It seems like every time I have it, I say to myself, “Where has this been all my life!”  I sort of bent the rules on hummus, I left out the chickpeas (garbanzo beans), and replaced them with zucchini which turned out quite nice.  Blessings…

Ingredients: yields 3 1/2 cupsSmoked-Roasted-Red-Pepper-Hummus11

  • 2 cups zucchini, peeled, rough chopped
  • 2 tsp ground garlic powder
  • Juice of 1 lemon (2 T)
  • 1/2 cup raw tahini
  • 2 tsp sea salt
  • 1 Tbsp + 1 tsp dried parsley
  • 1 cup fire roasted red peppers
  • 1 1/2 tsp smoked paprika
  • a squirt liquid stevia
  • 1/4 cup cold pressed olive oil

Preparation:

  1. In the blender combine the zucchini, garlic, lemon juice, tahini, salt, parsley,  peppers, smoked paprika and stevia until smooth.
  2. While the blender is still running, drizzle in the olive oil until well combined.
  3. Sprinkle a pinch of paprika on top before serving.
  4. Keeps for 2-3 days in the fridge.

 

 

 

 

 

 

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