Red Pepper Nut Hummus
This is not one of my son's favorite hummus spreads, though he has been known to down a roll-up if I offer it when he's super hungry. Every one of my friends who's tried this, however, has become a red pepper nut hummus believer.
What I love about this recipe is that except for a couple minutes of sauteeing, everything goes right into the food processor.
Superhero nutrition, ready in 10 minutes!
Makes enough for 5-6 roll-ups, or serve with veggies and rice crackers.
1 small red pepper, chopped 1 tbsp olive oil 1 1/2 cups raw cashews (I used half blanched almonds) 1/4 cup sesame seeds 1/2 cup water 2/3 cup nutritional yeast flakes 1/4 cup lemon juice or vinegar 1/4 cup flax oil 1 tbsp Braggs or soy sauce
In small saucepan, saute the peppers in oil on medium heat till soft. In blender, blend sauteed peppers, nuts, seeds, water, yeast, lemon juice, flax oil, and Braggs until smooth. Place in sealable container.
Recipe a variation from the one in How It All Vegan, by Tanya Barnard & Sarah Kramer.