In honor of Father’s Day, I have a recipe my dad asks me to make weekly: Roasted Red Pepper Hummus.
When I can, I try to prep my meals and snacks on Sunday. Unfortunately, this hummus does not often make it to Monday as my dad tends to eat the whole thing by Sunday night.
No exaggeration, I now divide the dip into 2 containers and stow one in the back of the fridge so he won’t see it. Shhhhhh!
Now, you can make it traditional by using white beans, but I prefer making it with an artichoke base instead (the hummus tastes the same either way!)
Roasted Red Pepper Hummus (Paleo)
1 (14oz) can of artichokes, drained and squeezed of excess water (or white beans)
3/4 cup chopped roasted red peppers (from jar)
1/2 cup water
3 tbsp tahini
juice from 1/2 of a lemon
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
Combine all ingredients into a food processor until smooth.