Roasted Red Pepper Tapenade Hummus

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Prep-time: 10 minutes
Makes 1 batch

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A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

By Julieanna Hever, January 31, 2012

Ingredients

1 15-ounce can garbanzo beans, rinsed and drained
1 cup roasted red peppers (from the jar, rinsed)
½ cup artichoke hearts, packed in water and rinsed
¼ cup tahini
zest and juice of 1 lemon
2 tablespoons tamari (or Bragg's liquid aminos or low-sodium soy sauce)
1 tablespoon capers
1-2 cloves garlic, minced
½ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ cup kalamata olives, pitted (optional, or as garnish)

Instructions

Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.
Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.

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about the author

Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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Roasted Red Pepper Tapenade Hummus

Ingredients