Today’s Lunch, Starring Fluffy Roasted Red Pepper Chipotle Hummus

Today’s lunch (which my kids loved btw, which they don’t always love my creations I must admit):

1. Openfaced sandwiches: Red Rice Bread (you read right–wheat & gluten free bread that costs an arm and a leg, but is “safe” for my boys to eat and pretty tasty) w/ fluffy Roasted Red Pepper Chipotle Hummus topped with slices of red bell pepper, spinach leaves, an avacado slice, a splash of basalmic vinegar, and a few twists of freshly ground peppercorn.
2. Jicama chips (thin slices of jicama)
3. Baked tortilla chips (with a pizza cutter, slice corn tortillas in fourths or eighths. Bake in a preheated oven at 400F for 10 minutes. Allow to cool for a few minutes.
4. Mango salsa! By far the most delicious condiment I’ve found. I love, love, love this stuff (there I go again being dramatic), I could eat it all day long all by itself. I would usually argue that homemade food is superior in every way to anything bought processed at the store. This mango salsa (from Costco) is an exception, however. I could possibly make something that tastes just as good from scratch at home, but why? It’s worth every penny to buy this stuff already made, the perfect blend of textures and flavors. Can anyone say, fiesta time?

Fluffy hummus? Usually hummus is creamy, but this recipe really was fluffy. The reason why the hummus was “fluffy” was because I soaked the chickpeas overnight and allowed them to “sprout” (sit in a hanging mesh sack I have) for a few days. I put the chickpeas through my champion juicer with the blank plate and then I processed the mixture in my food processer.

I don’t usually measure anything when I make hummus. Just a sprinkle of this, a dab of that, a splash of this, you know, not exactly a precise science.

Here’s how I made the hummus today (every day is different):

Fluffy Roasted Red Pepper Chipotle Hummus Recipe

2 cups sprouted chickpeas & 1/4 c. sesame seeds, processed through a Champion Juicer with the blank plate
OR use 2 c. canned chickpeas & 1 TBS. tahini (but it won’t be “fluffy”)
1 roasted red pepper (from a jar)
1 tsp. onion powder
1 TBS. nutritional yeast
Juice from 1 1/2 lemons
1/4 tsp. sea salt or to taste
2 TBS. water or as needed
a few splashes of chipotle flavor Tabasco sauce

Process all ingredients in food processor.