Showing posts with label Roasted Red Pepper Hummus. Show all posts
Showing posts with label Roasted Red Pepper Hummus. Show all posts

Sunday, January 3, 2016

Spicy Roasted Red Pepper Hummus with a TWIST

So my family thinks I am crazy for taking the time to 'flower' our radishes but I totally think they taste BETTER when they are sliced like this ... I enjoy them sliced thing in a salad, sliced thin and sauteed with garlic and spices and I enjoy them floral inspired like this but I totally get wigged out trying to bite into a fully intact radish! 

So with trying to reduce my legume intake for a while to heal my gut after years of Celiac abuse I went searching for an option for my beloved hummus that was 'legume free' and found this tasty version from Meatafied  so thought I would give it a whirl with a bit of an Epicure Twist! 

Spicy Roasted Red Pepper Hummus
 
 
What You Need
  • 1 cup soaked, rinsed and drained organic raw cashews 
  • ¼ cup tahini 
  • 1 - 2 cloves garlic
  • Juice of 1 lemon 
  • 1 teaspoon ground cumin or I used a tablespoon Epicure Garlic hummus blend
  • 1 tablespoon extra virgin olive oil 
  • ¼ cup coconut milk 
  • 8 oz roasted red peppers, roughly chopped. Make sure to drain well if from a jar.
  • ½ teaspoon smoked paprika 
What You Do
  • Pre-soak your cashews over night, rinse and drain.
  • Add the cashews, tahini and garlic cloves to your mini food processer or blender and process until the mixture is a thick paste.
  • Add the lemon juice, olive oil, salt and cumin and process to combine.
  • Add the coconut milk, roasted red peppers and smoked paprika. Process one final time until the peppers are the consistency you like.
To garnish:
  • Spoon the hummus into a bowl. Sprinkle extra with smoked paprika and some extra fine chopped roasted red pepper to finish.
My first time recipe review
While it is not an exact mimic of 'traditional hummus' I actually did not mind this at all the texture if very close ~ and I found the 'leftovers' much taster the next day so think the key might be to make it ahead and let it sit for a day before serving so that the spices can get absorbed into the mix and hide the bit of 'cashew' flavor that I found it had the first day! 

Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much
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