Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Roasted Red Pepper Hummus
AuthorKayley O'BrienCooking beans from scratch will add about 1 hr and 40 minutes to your total time. However that is cooking and soaking time so you can do something else during that time.
Place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker and drain out the water.
If using canned beans, skip the first step, open and drain your cans.
Preheat your oven to broil. Core your peppers and cut them into a few large pieces. Line a baking sheet with foil or parchment paper. Transfer peppers to the baking sheeting and press down on them with the palm of your hand to flatten. Put the garlic, unpeeled, on the baking sheet as well. Brush 1 tbsp of olive oil over the peppers and broil them along with the garlic for 10-15 minutes, till the outer skins have mostly blackened. Let sit to cool for a few minutes then peal off the outer skins of the peppers and garlic and discard the skins.
Combine the peppers, garlic, chickpeas, 2 tbsp of olive oil and all the remaining ingredients in a blender and blend till smooth. Store in a tupperware in the fridge, serve with crackers or pita chips and enjoy!
Ingredients
Directions
Place dry chickpea in pressure cooker, rinse and drain. Add water, bring to a boil, turn off heat, and let soak for 1 hour. Then secure lid and bring to a steam over high heat. Once it begins steaming, reduce heat to medium and cook for 30 minutes. After that, depressurize your pressure cooker and drain out the water.
If using canned beans, skip the first step, open and drain your cans.
Preheat your oven to broil. Core your peppers and cut them into a few large pieces. Line a baking sheet with foil or parchment paper. Transfer peppers to the baking sheeting and press down on them with the palm of your hand to flatten. Put the garlic, unpeeled, on the baking sheet as well. Brush 1 tbsp of olive oil over the peppers and broil them along with the garlic for 10-15 minutes, till the outer skins have mostly blackened. Let sit to cool for a few minutes then peal off the outer skins of the peppers and garlic and discard the skins.
Combine the peppers, garlic, chickpeas, 2 tbsp of olive oil and all the remaining ingredients in a blender and blend till smooth. Store in a tupperware in the fridge, serve with crackers or pita chips and enjoy!
Notes
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
