Roasted Red Pepper & Roasted Beet Hummus

Roasted Red Pepper & Roasted Beet Hummus

Heidi’s Health Kitchen

Ivan Raj, Heidi Tompkins

(TDYC220002)

“Simple Soups & Sides”

Ingredients

2 (15 oz.) cans or 1 ¾ cup chickpeas, drained and rinsed
¼ cup aquafaba
2 Tbsp lemon juice
2 Tbsp nutritional yeast
2 Tbsp tahini
2 garlic cloves
1 tsp ground cumin
1 tsp salt
5 red peppers, roasted or 2 bags frozen or 4 ⅔ cup beets, roasted

Steps

Step 1
Wash & cut Red Peppers into strips, or peel and dice 2 medium sized beets.
Step 2
Sprinkle with olive oil and salt.
Step 3
Roast in preheated oven at 375 for 35-40 minutes
Step 4
Let the peppers or beets cool to room temperature before adding them to your hummus

Directions for Hummus
Step 5
Blend all ingredients in a food processor till smooth.

Recipe tags: Aquafaba, Chickpeas, nutritional yeast, Red Peppers