Roasted Red Pepper Hummus #recipesfromtheheart

I’m thrilled to be joining Kim from Cravings of a Lunatic and Jen of Juanita’s Cocina to raise awareness for Heart Disease. Both have personal stories to tell, which I will share in a little bit and have reached out to the blogging community for a day of awareness and heart healthy recipes.

Heart disease runs in my family, but we’ve been lucky enough to keep it in control. The key is a good diet, and plenty of exercise (even if I need to pester some family members)! However, I do appreciate the fact that my retired-age parents are still active, they go out, they travel, and they know when they need to make changes to their diet. What do you do to keep your heart healthy?

When brainstorming what I wanted to cook today, the good fats came to mind. Cooking with legumes, extra virgin olive oil, tahini – all ingredients found in hummus – contain unsaturated fat and omega-3s. These ingredients benefit your heart and taste good too! The added roasted peppers don’t hurt either!

Now I’m going to let Kim and Jen take center stage to tell their story.

Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack. Jen’s Stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s Mom. We hope you will share your stories with us today as well.

Roasted Red Pepper Hummus

5.0 from 1 reviews

Recipe type: appetizer, snack, vegetables

Author: Susan Palmer

Ingredients

2 red bell peppers, cut in half, stems and seeds removed
2 teaspoons canola or vegetable oil.
1 14.5oz can garbanzo beans (chickpeas)
¼ cup tahini
1 clove garlic, smashed
½ teaspoon kosher salt
¼ teaspoon cumin powder
⅛ teaspoon cayenne pepper
juice from ½ lemon
1-2 tablespoons reserved liquid from garbanzo beans

Instructions

Line a baking sheet with foil and place your broiler on high.
Lay the red bell pepper halves skin side up and rub with canola or vegetable oil.
Broil until the skin is black and blistered about 8-10 minutes. Remove from the oven and place in a ziplock bag to steam for 5 minutes.
After 5 minutes, remove the peppers and scrape the skin off the peppers. Roughly chop into small pieces and set aside.
In the bowl of your food processor, place the drained garbanzo beans, tahini, garlic, salt, cumin and cayenne pepper. Process until smooth.
Add the lemon juice and roasted red peppers. Pulse until smooth.
If necessary add 1-2 tablespoons of reserved garbanzo bean liquid for your desired consistency.
Serve with toasted pitas and vegetables.