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Red Pepper Hummus Bowl
Quick way to have hummus flavor without the clean up!!
Prep Time: 00:10
Cook Time: 00:15
15 ounces chickpeas, (one can), rinsed and drained
1 red pepper, seeded and diced
1 garlic clove
himalayan sea salt, to taste
ground black pepper, to taste
1 tsp ground cumin
the juice of one lemon
paprika, to sprinkle when serving
1/3 cup tahini
1/2 and tbsp coconut oil
pre cooked quinoa, if serving for dinner
1Wash and chop/dice garlic and red pepper. Set aside.
2Drain and rinse chickpeas. Set aside.
3In large skillet, melt coconut oil over medium heat. Add red pepper and sauté for 3-5 minutes until peppers soften.
4Once pepper softens slightly, add garlic, chickpeas, cumin, salt, and pepper. Sauté for another 3-5 until beans are warmed through and fragrant.
5While chickpeas are sautéing, make tahini sauce. Mix tahini, lemon juice, salt and pepper in a small glass.
6To serve, scoop quinoa into a bowl. Top with sautéed chickpeas and peppers. Drizzle with tahini sauce and sprinkle with paprika. Enjoy!!
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