Hey friends and followers, sorry to be so quiet last week. Things have been crazy busy in the Bison household and we’ve got a lot of catching up to do food wise! Since so many of my recipes are complex and intricate, I wanted to share a quick and easy favorite of mine to get us back on track: sweet piquanté hummus.
One of the reasons I love this particular hummus is because it’s versatile (big surprise there). The sweet piquanté peppers give it an extra dimension of flavor and you can eat it with pita chips like a traditional hummus dip or you can use it as a sandwich spread, toss it with pasta, or even stuff it inside a chicken breast.
Hummus is also so great for your health: to start, chickpeas are an excellent source of both fiber and protein, which is a bonus for vegetarians or those who are looking to be a little healthier in their regular eating/snacking. I like to use grapeseed oil as a substitute for regular vegetable oils (which is another bonus, because it’s better for you and supplies a boost of vitamin E, which is good for your immune system). Hummus has also been known to lower your risk for both heart disease and cancer. Plus, by making it at home, you know that it’s not going to contain any extra surprises like bad-for-you preservatives.
1 15 oz. can chickpeas, drained and rinsed
¼ tsp granulated garlic
½ tsp lemon juice
2 Tbsp grapeseed oil
2 tsp honey
1 Tbsp Greek yogurt
1/8 tsp smoked salt
4-5 mild sweet piquanté peppers (I used Peppadew)
Really easy: combine all of your ingredients in a food processor and puree until smooth!