I have really been trying to eat healthier *cough* minus the Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting *cough* lately, and one of the things I have been trying to cut back on is sandwiches. You know the big ol' sammich with meat and cheese and may.....YUM!!! Umm NO not YUM!! Bad....very very bad *sigh*  

Luckily I have had tons of fresh veggies between my garden and a friends. I have tomatoes, and she has cucumbers, radishes, lettuce......you know, all the stuff I should be eating. But salads only work so much for me. I am a sammie kind of girl. I grew up on them. My Mom used to pack bologna and Miracle Whip sandwiches for my lunches. Talk about the unholy trinity!! White bread + fat packed tube meat + sugar filled sandwich spread. I still get cravings for those! It is kind of like the good ol' mac & cheese in the blue box. You know it is so bad for you, but sometimes that little voice in your head says GIMME!!

So I decided to try to put together things that I love as well as things that are good for me. One of my favorite things lately, that does't give me any guilt, is hummus. I have a couple types here on the blog (Roasted Garlic White Bean Dip and Avocado Hummus AKA Guacammus), but my taste buds have been wanting to switch it up. I used to love a store bought brand that had roasted red peppers in it so I decided to make my own. I mean we know that is cheaper right? Plus I like the fact that I know exactly what is going into it. 

Hummus is seriously one of the easiest things you could ever make. Drop a bunch of yuminess into your food processor and zippppppppppppity it is a fabulous bowl of creamy goodness. The thing that is super awesome about hummus is that you can sub it for mayo on a sandwich. Which is awesome because that means I don't have to give up my craving for creaminess on my sandwich plus I get extra protein to boot. That my friends is a win/win!

However, if you want to get any of this to a sandwich, you might want to make a double batch! It is so full of flavor that it was all I could do not to sit down with the entire bag of pita chips and hummus and go to town! I was able to save enough of it to make one thing. I used chicken that we had smoked the previous weekend, along with cucumber, tomato, radish, lettuce, and this hummus. I rolled it al up into a flour tortilla and WALA. Sandwich + Salad.....works for me gang!!

Now I can't wait to make a bazillion other flavors of hummus. to shove in my face use in healthy wraps! Do you have a favorite flavor of hummus? How about a healthy way to get a sandwich fix?

1 year ago - Quick and Easy Red Beans and Rice

2 years ago - Tarragon Pea Salad with Shallot and Bacon

3 years ago - Pickled Beet Salad with Walnuts and Feta

Roasted Red Pepper and Garlic Hummus

By Bobbi's Kozy Kitchen
Published 09/25/2014

Ingredients

• 1 15-ounce can of chickpeas, rinsed and drained
• 1 head of roasted garlic
• 1 small jar (6-ounces) roasted red bell peppers, drained
• 1/4 cup fresh parsley leaves
• 1 teaspoon paprika
• 1/4 medium sweet onion, chopped
• Kosher salt
• Fresh cracked black pepper
• 1/4 cup good extra virgin olive oil
• Pita chips

Instructions

1. Place drained roasted red peppers in a clean kitchen towel and twist to remove as much liquid as possible.
2. Mix all of the ingredients, except the olive oil and pita chips, in a food processor until pureed. Then slowly steam in the olive oil until the desired constancy.
3. Taste and add salt and pepper as needed.
4. Cover and refrigerate for at least 1 hour prior to serving to allow the flavors to meld.
5. Serve with pita chips.

Prep Time: 01 hrs. 10 mins.

Cook time: 00 hrs. 00 mins.
Total time: 1 hrs. 10 mins.
Tags: chickpeas, roasted red peppers, garlic, parsley, onion, Appetizers and Starters, Healthy Dishes,

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