Healthy Hummus by Steve “The Food Guy”

INGREDIENTS

• 1 14-ounce can of chickpeas
• 2 cloves garlic
• 1⁄4 cup tahini sauce
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons coconut oil
• 2-4 tablespoons water Parsley, chopped, to serve

DIRECTIONS:

1. Add chickpeas, garlic, tahini, lemon juice, and seasonings to the bowl of a 2-quart food processor. Blend until smooth.
2. While blending, slowly add in the coconut oil and water until hummus is creamy and smooth.
3. Garnish with additional red pepper flakes, chopped parsley, and a drizzle of coconut oil.

Makes 2 cups

INGREDIENTS:

• 2 red bell peppers, seeded and quartered
• 1 14-ounce can of chickpeas
• 1 clove garlic 3 tablespoons tahini sauce
• 2 tablespoons lemon juice
• 1 teaspoon smoked paprika
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons coconut oil

DIRECTIONS:

1. Preheat oven to 400 ̊F (200 ̊C).
2. Place the peppers on a parchment paper-lined baking sheet and roast for 20-25 minutes, until peppers are fragrant and the skin has charred. Allow peppers to cool before peeling away the charred skin.
3. Add roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, salt, and pepper to the bowl of a 2-quart food processor. Blend until smooth.
4. While blending, slowly add in the coconut oil until hummus is creamy and smooth.
5. Garnish with finely chopped bell pepper and a drizzle of olive oil.

Makes 2 cups

INGREDIENTS:

• 1 14-ounce can of chickpeas
• 1 cup baby spinach
• 3 artichoke hearts
• 1 clove garlic
• 3 tablespoons tahini sauce
• 2 tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons coconut oil

DIRECTIONS:

1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2- quart food processor. Blend until smooth.
2. While blending, slowly add in the coconut oil until hummus is creamy and smooth.
3. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
4. Enjoy!

Makes 2 cups

INGREDIENTS:

• 1 14-ounce can of chickpeas
• 1 cup baby spinach
• 3 artichoke hearts
• 1 clove garlic
• 3 tablespoons tahini sauce
• 2 tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons coconut oil

DIRECTIONS:

1. Add chickpeas, spinach, artichoke hearts, garlic, tahini, lemon juice, and seasonings to the bowl of a 2- quart food processor. Blend until smooth.
2. While blending, slowly add in the coconut oil until hummus is creamy and smooth.
3. Garnish with a few leaves of spinach, additional chopped artichoke hearts, and a drizzle of olive oil.
4. Enjoy!

Makes 2 cups