115 ounce can chickpeas/garbanzo beans, drained and rinsed
1/2cuproasted red bell peppers
2tablespoonstahini
1tablespoonextra virgin olive oil
1tablespoonfresh lemon juice
2fresh garlic clovesskins removed
3/4teaspoonsmoked paprika
1/4teaspoonsalt
Topping Ingredients
1small fresh baguette
¼cupof roasted red bell pepperdiced
Wood Smoked Sea Salt Kettle Chips cooked in 100% Almond Oil
Hemp Hearts
Instructions
Add all ingredients to a high-speed blender or food processor and blend until smooth. If hummus is too thick, add water or olive oil 1 tsp at a time and continue blending.
To make crostini, cut fresh baguette into slices about ¼ thick, brush with a small amount of cooking oil of choice and toast in a skillet or the oven, till browned but not burnt.
Spread hummus on toasted crostini, sprinkle with diced fresh red bell pepper and top with a Wood Smoked Sea Salt Kettle Chips cooked in 100% Almond Oil and a sprinkling of hemp hearts