This spin on the well-known tahini dip is the “Paleo” version – meaning it’s bean-free and made almost entirely out of vegetables and seeds! It’s a nutrient-filled, light alternative to traditional hummus but makes a great snack, spread, or side dish just like regular stuff 🙂

Roasted Red Pepper Hummus

(makes about 2 ½ cups)

2 large red bell peppers

2-3 tbsp avocado oil, for roasting

1 cup chopped zucchini

1 large clove garlic, crushed or finely minced

½ cup tahini

⅓ cup olive oil

¼ cup lemon juice

½ tsp cumin

1 tsp paprika

Sea salt, to taste (I used 1 tsp)

 

Method

  1. Preheat the broiler to high.
  2. Remove the stem, seeds, and veins from the peppers, and cut them in half. Rub the peppers with oil to cover.
  3. Place the peppers skin side up on a baking sheet and broil them for 3-7 minutes, checking to make sure they blister but don’t burn too much. When the skin begins to blacken, flip the peppers so they skin side is down and roast another 3-7 minutes, until they are just cooked.
  4. Combine all ingredients in a food processor and process until smooth.
  5. Chill until you’re ready to serve. Enjoy!

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