Here’s a tasty little twist on my very popular Paleo Hummus.
Roasted Red Pepper Hummus (legume-free)
2 c. cashews (soaked and drained)
1/2 c. tahini or more to taste
1 roasted red pepper (jarred or made fresh by grilling pepper until skin is charred and then removing skin and seeds once cool)
Juice of 1 lemon
Zest of 1 lemon
3 medium garlic cloves
1/4 c. olive oil
1/4-1/3 c. water
sea salt to taste
- In a food processor, add cashews, tahini, lemon, garlic, salt and olive oil. Process until well combined.
- Add water until the hummus reaches your desired consistency.
- Serve with a cruditè platter or use as a spread in some collard wraps!