Easy Recipe
Prep Time
10 minutes

In our home, homemade hummus is the quintessential nourishing summer snack! My children love to dip a variety of fresh garden vegetables in homemade hummus for lunch. You can use soaked and cooked chickpeas or organic canned chickpeas in this recipe. Red bell peppers can easily be roasted in your oven or purchased in jars from your local health food store. Hummus can be frozen in small containers for future use or kept in your fridge for up to 5 days. 

3 cups cooked chickpeas
½ cups sesame tahini
½ cups lemon juice
¼ cups extra virgin olive oil
3 roasted red bell peppers
2 cloves garlic
1½ teaspoons ground cumin
1 teaspoons smoked paprika
1½ teaspoons sea salt