Welcome to Inspired Fresh Life! I’m so glad you decided to stop by.
In these posts, I’ll be sharing my grain free journey and recipe inspirations. Many are my own creations, some are inspired by other bloggers, and some are reviews of my favorite recipes.
I’d like to take a moment to thank my friends and family for listening to me babble about this blog for the last two months. You’ve been a supportive sounding board for me. In many cases, you’ve even agreed to be Guinea pigs…thank you for your feedback!
Inspired Fresh Life is a little sparse (to say the least) at the moment, but trust me, I will continue to add fresh, inspired recipes each week. And, if you don’t want to have to check back constantly, simply subscribe to my email list to get the recipes in your inbox as they’re posted.
I really struggled with which recipe to publish first. Roasted Red Pepper Walnut Hummus won out because of its unanimously approved taste from all my Guinea pigs. Well, now you have the recipe, and don’t have to wait for me to make it again. You can make it for yourself!
I created this hummus after buying a Muhammara Dip from Trader Joe’s that was made with roasted red peppers and walnuts. Sounded delicious to me! However, after reading the fine print ingredients, I discovered a number of wheat products listed and decided to make my own Roasted Red Pepper Hummus version. (I’m still training myself to fully read ingredient lists.)
This is a great party dip, and you could even spice it up a bit if you’d like. I kept it simple because I was planning on bringing it to work to share for a taste testing, along with my Smoked Salmon Spread and Bacon Avocado Deviled Eggs. All three were a huge hit. Let’s face it, everyone loves it when coworkers bring snacks. I just try to sneak in mostly healthy.
You’ll love how simple this recipe is! All you have to do is combine all the ingredients in your food processor and transfer to a bowl. I served it with toasted pita bread (for the coworkers), celery sticks, and sliced cauliflower. Yes, it really was good with the cauliflower!
I do recommend soaking the walnuts ahead of time for about 2 hours. It just helps them blend up smoothly.
- 1 cup roasted red peppers
- 1 cup walnut pieces, soak for two hours first
- 1 can garbanzo beans, drained and rinsed well
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon Himalayan pink salt
- Place the soaked and drained walnuts in the food processor. Give them a few good pulses to create a fine texture.
- Add the garbanzo beans, and give a few more pulses to combine well.
- Add the last 7 ingredients, and pulse to combine.
- Finally, with the food processor running, drizzle in the extra virgin olive oil, and continue running until desired consistency is achieved. I like my hummus smooth, so I processed quite a bit.
- Transfer to a bowl, and serve with your favorite dippables. I used grilled pita bread (for my wheat loving freinds), celery sticks, and cauliflower slices.
- I do recommend soaking the walnuts ahead of time for about 2 hours. It just helps them blend up smoothly.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 184Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 179mgCarbohydrates 12gFiber 4gSugar 3gProtein 5g