Roasted Red Pepper Tapenade Hummus
Roasted red pepper, artichoke hearts, and capers give this chickpea hummus tapenade-like flavors, and a dash of cayenne pepper revs up the heat. Make a batch of baked tortilla chips, put up your feet, and chow down. A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.
INGREDIENTS
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 cup roasted red peppers (from the jar, rinsed)
- ½ cup artichoke hearts, packed in water and rinsed
- ¼ cup tahini
- zest and juice of 1 lemon
- 2 tablespoons tamari (or Bragg’s liquid aminos or low-sodium soy sauce)
- 1 tablespoon capers
- 1-2 cloves garlic, minced
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup kalamata olives, pitted (optional, or as garnish)
INSTRUCTIONS
- Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.
- Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.
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