Roasted red pepper hummus topped with crispy greek potatoes and cauliflower 😺

Been on a hummus kick lately and been making a ton, this was just one of the many variations Ive made. Probably the best one so far though!

Hummus
113 g cooked, drained, chickpeas
113 g cooked, red bell peppers
30 ml lemon juice
20ml-40ml ice cubes till smooth
14 g tahini
7 g garlic
1/2 tsp salt, pepper, and msg
1/4th tsp cumin & paprika powder
1/8th tsp cayenne pepper
Service
Roasted potatoes and cauliflower
Fried onions

NOTES:
You can use the aquafaba instead of ice. As it whips, it creates an incredibly light and airy texture. Taste your aquafaba first. If it’s too salty, use less salt when making the recipe above.
About 156 g of raw, deseeded, red bell peppers.

1. Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture). Drain the garbanzo beans and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
2. Add the rest of the hummus ingredients, ice cubes are variable so start small, and blend for about 5 minutes until smooth. Taste and adjust as needed by adding more ingredients to desired outcome.
3. To serve, spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon to create swirls. Garnish with topping and eat up!