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Roasted Red
Pepper Hummus
Do you know what you’re
bringing to your next summer
backyard barbecue? Preparing
a dip, appetizer or side dish
that’s delicious for your friends
to enjoy—and also healthy for
you and everyone attending—is
a win-win situation. This
hummus is simple to prepare,
and can be served with sliced
cucumbers, vegetables or your
favorite veggie chips.
3/4 cup cashews
1/4 cup tahini
2 garlic cloves, minced
1 (8-oz) jar roasted red
peppers, liquid drained
Juice of 1/2 large lemon
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp sea salt
2 TBSP coconut milk
20 September 2015 eNewsletter
Place the cashews in a bowl
of water for 2–3 hours to
soak. Drain and rinse the
cashews.
Place the cashews,
tahini and garlic in a food
processor. Process until the
cashews are blended and the
texture is a thick paste.
Add the roasted red peppers,
lemon, smoked paprika,
cumin, onion powder and
sea salt. Process until well
combined.
Lastly, add the coconut milk
until the desired thickness is
reached. This may be a bit
more or less than 2 TBSP.
Place in the refrigerator for
2–3 hours to chill before
serving.