Red Pepper Basil Hummus

Hummus is very popular these days but I have to admit I was reluctant to try it until just recently.  
When I stopped eating gluten I made the decision to go out of my comfort zone and try new foods.  I have since discovered many wonderful foods to replace the things I can no longer eat.  Hummus is great with Gluten Free Crackers, and I can't get enough of it spread on my Gluten Free Sandwich Buns. 
This recipe is different than the usual creamy, smooth hummus.  I have added minced red pepper and red onion.  I love the flavour combination and the interesting texture.
Five reasons to add Hummus to your gluten free diet:
  1. Hummus is a versatile dip or spread that helps add more legumes to our diet.
  2. Chickpeas, the main ingredient in hummus are a great source of protein with 14.5 grams per cup.
  3. Like all legumes chickpeas are high in fibre which helps in lowering cholesterol.
  4. Chickpeas are high in micronutrients such as folate, copper and manganese.
  5. Hummus contains lemon juice, high in vitamins C, which helps to absorb the iron found in chickpeas. 
 
 

Red Pepper Basil Hummus 

  • 1/2 cup unsalted cashews
  • 1 cup cooked chickpeas
  • Juice of one lemon
  • 2 cloves of garlic, minced
  • 2 1/2 Tbsp olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. Montreal steak spice
  • 1/4 cup red pepper,finely chopped
  • 2 Tbsp. red onion, finely chopped
  • 1 Tbsp. dried or fresh basil, chopped
In a blender or food processor, grind cashews to a fine powder, add chickpeas, lemon juice, garlic, olive oil, sea salt and steak spice. Blend until smooth. Transfer to a small mixing bowl. Add remaining ingredients and mix until combined.  Serve chilled on crackers or bread.  Store extra in the fridge for up to three days.

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