Hummus with Roasted Red Bell Peppers

Garbanzo beans or chick peas are a great source of plant based iron. Bell peppers contain more vitamin c than an orange! The two make a great pair because the vitamin c helps your body to properly absorb the iron. This is a great recipe for tots or mommies who are iron deficient.

This recipe requires a food processor. If you're a mommy and don't have one yet, get one! It is an essential item in my kitchen. I use a basic Cuisinart and love it.

Ingredients:
2 cans of garbanzo beans (rinsed well and drained)
Tahini ( sesame seed paste)
Juice from one lemon or large lime
Olive oil
Salt, turmeric, paprika, pepper
One clove of garlic peeled (less is ok if you're not a fan)
One roasted red bell pepper (peeled and chopped)

Process beans, garlic, and bell pepper first. Use pulse method until all pieces are pretty small but not yet mush. You may need to scrape sides down with rubber spatula a couple times.

Pour tahini in a circle over the top. Should be about a 1/4-1/2 of a cup. You can use more or less depending on your taste. Follow with a circle of olive oil and add spices. When you begin to process, slowly poor lemon juice into the mixture. This is the part where it gets tricky. If you see the bottom getting mushy while the top clumps up-scrape the sides and pulse process. If the whole mixture seems dry and is lopsided while spinning- slowly pour more olive oil while processing. Your goal is an even smooth consistency that is not soupy. You want a dollop of hummus to hold its shape. Don't forget to stop and taste for adjustments. I recommend being very careful when adding salt because salty hummus can be overwhelming-yuck!

Serve with slightly toasted fresh pita or crudités. You can use pita chips too but why spoil a superbly healthy snack with fried chips! If you can't get your hands on some pita, use toasted whole wheat bread for a killer hummus sandwich.

Vera