ROASTED RED PEPPER HUMMUS

ALKALINE VEGAN

Ingredients

  • 2 - 3 whole red bell peppers

  • 1 cup cherry tomatoes

  • 1 1/2 cups cooked chickpeas

  • 1/4 cup distilled water

  • 1/4 cup greek olive oil

  • 3/4 teaspoon celtic sea salt

  • 1/2 teaspoon ground black pepper

  • juice of two key lime juice

  • 2 tablespoons coconut aminos

  • 1/4 cup sesame seeds

  • avocado oil


Instructions

Preheat oven to 400 degrees F.

  • Preheat the oven to 400°F/195°C.

  • Line a baking sheet with a silicone baking mat or a well greased parchment paper.

  • Slice the tops of the bell peppers and then in half, placing cut sides down.

  • Also place the whole unsliced cherry tomatoes on the baking sheet.

  • Drizzle generously with avocado oil and rub in.

  • Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.

  • Remove from oven and allow to cool.

  • In a food processor or a blender, add all the ingredients except the cherry tomatoes. Blend until completely smooth.

  • Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes. Serve with pita chips and enjoy!