Healthy Mama Magazine Issue 1 - July 2014 | Page 20

TEN

GLU

goodness

VEG
AN

bites

E

FRE

Y
DAIR

FREE

E
IN Y
AL RG
LK NE
A E

for super
smooth hummus
remove the shell off
the garbanzo beans
before puréeing...
Takes a bit of time
but worth it!

HMMmmmm.... HUMMUS!
EASY ROASTED RED PEPPER HUMMUS
By Cortney from The Daily Pea | Serves 8
2 garlic cloves
2 cups organic cooked chickpeas
¹/ cup organic tahini
³
2 tablespoons organic lemon juice
¼ cup water
¾ cup roasted organic red
peppers, cut into small pieces
1 tablespoon fresh organic basil,
chopped (or ¼ teaspoon dried)
⅛ teaspoon sea salt

1    Place garlic, chickpeas, tahini and
lemon juice in a food processor and
purée while gradually adding the
water to reach a smooth
consistency.
2    Add the roasted red peppers, basil and
salt, then purée again until smooth. (It
takes a minute for the hummus to turn
that beautiful orange color from
the peppers).
3    Makes around 3 cups. Transfer to a
serving bowl, cover and chill for at
least an hour to allow flavors to blend.

G Team’s

To-GO:
take to school or work with:

sliced carrots,

crisp celery
or crackers

for mid-morning snack!

MAG
20