Oh my Roasted Garlic and Red Pepper hummus goodness it's been too long!! I love hummus and my body does not like chickpeas!! Since starting a gaps/scd inspired diet to heal my gut and body I have been awaiting the day to try and make a sprouted navy bean hummus and it has offically been done! Make this a part of your Sunday with veggies to dip or pick up some @simplemills
crackers like I did this time! Even better yet make some at home and share your success with me!! Put it all on a @lodgecastiron
to serve for a rustic appeal and dip in!
Turn on the oven to 450º add 2 peppers sliced and deseeded and 2 garlic cloves to a baking sheet roast watch so they dont burn! (could also use jared roasted red peppers I did 😉 gotta be honest I dont love doing then myself! I still roasted the garlic though, dont peel until it is roasted!) ~ 2-3 Tablespoons of Tahini
~ 1 Tablespoon of kraut juice (sub lemon juice or acv)
**whip in a blender**
~drizzle in 1/4 cup olive oil
~add the peppers and 1 garlic clove (reserve a couple bits of pepper and 1 clove to mince on top)
~3 cans of navy beans drained and rinsed or 2 cups of sprouted and cooked navy beans (I cooked mine in chicken broth, because gaps, but water is perfectly fine!) ~1/2 t garlic powder, onion powder (I like using green onion or leek powder in sub of onion often), and 1/4t cumin if you can have it, pink or celtic salt. Adjust seasoning to taste.
~Make it pretty by adding those minced peppers and garlic and a drizzle of olive oil on top.
Makes enough for a crowd or all your weekly hummus enjoyment 😄