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On Christmas Eve my mom said dinner was going to be at 6pm and that is super late for us. So I got some dip with Mary's Crackers as an appy (I was in a rush or I would have made something) to bring to their house. I grabbed the dip off of the shelf from our local health foods store and didn't even bother to look at the ingredients, my bad.

Tod and I had eaten half of it before we noticed we felt a bit sick and we noticed there was canola oil and sugar in the ingredients. Not impressed. Yes it was Christmas so we weren't too worried about eating super healthy but it made our stomachs upset so that's why we weren't happy. I felt awful.

So I came home and looked up a recipe for Roasted Red Pepper Hummus and had to modify it, of course, but it turned out great. We eat it with crackers, spread it on our toast and am using it as a pasta sauce tonight for dinner. YUM YUM YUM. Seth, our 7 year old son, loves it too. He is eating it for a snack right now actually.

As you guessed it, the two main ingredients are red peppers and chickpeas. Seth despises red pepper and he loves this dip!



  • 2 red peppers
  • 1 can chickpeas, or 1 1/2 cups chickpeas soaked for two days
  • 4 tsp. veggie broth
  • 1 tsp. olive oil
  • 1 clove garlic
  • 2 tsp. Tahini
  • juice from half a lemon
  • 1/2 tsp. chipotle vegenaise (optional)
  • 1/2 tsp cumin
  • 1/4 tsp celtic sea salt

What to do:

1. Preheat oven to 350 degrees. Cut red peppers in half and clean out seeds. Roast peppers on a cookie tray for 20 minutes.

2. Bring chickpeas to a boil and then let cook on low heat for 20 minutes. Strain and add to a blender

3. Blend all until smooth. You will need to stop and stir. Enjoy!


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