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.
- Hummus is a versatile dip or spread that helps add more legumes to our diet.
- Chickpeas, the main ingredient in hummus are a great source of protein with 14.5 grams per cup.
- Like all legumes chickpeas are high in fibre which helps in lowering cholesterol.
- Chickpeas are high in micronutrients such as folate, copper and manganese.
- 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