Bruschetta with a twist!
THIS IS ONE OF MY FAVORITE EASY TO MAKE SNACK RECIPES TO EAT. THE KEY IS TO PREP THE HUMMUS AND THE NUT CHEESE BEFORE HAND SO THAT YOU HAVE ENOUGH TO LAST A WEEK. ENJOY!
Roasted Red Bell Pepper Hummus Bruschetta
Yield 2 Servings
Ingredients
• Baby Heirloom tomatoes
• handful micro greens
• Red Bell Pepper hummus
• Pinch Red Pepper Flakes
• Almond Ricotta Cheese, Topping
• 1 Tbsp Olive Oil, drizzle
• Sourdough Bread
Instructions
Toast the sourdough bread. Add the hummus, tomatoes, micro greens, drizzle olive oil, and top it off with almond ricotta cheese.
Red Bell Pepper Hummus
Ingredients
• 2 cans cooked chickpeas
• 2 red bell peppers, roasted, deseeded, chopped
• 3 Tbsp Tahini- Navitas Organics
• 1 clove garlic, roasted, minced
• 1/4 cup Lemon juice
• 1/4 tsp sea salt
• 1/4 cup Extra Virgin Olive Oil
• 1/2 tsp cumin
Instructions:
Place the the red bell peppers and the garlic on parchment paper in baking pan and roast for 15-20 minutes in the oven. Another way of roasting them is to grill them on stove top for 15-20 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so until the pepper is charred. Once you have roasted your peppers, cooled down, you will need to seed and peel them.
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas.
Almond Ricotta Nut Cheese Topping
Ingredients
• 2 cups blanched almonds, soaked,
• 1 cup kangen water
• 1/4 cup Juice of lemons
• 2 cloves garlic, minced, roasted
• Pinch of sea salt
• Ground black pepper
• 2 tsp nutritional yeast
Instructions
Add all the ingredients to a food processor and pulse until the texture resembles ricotta cheese. Yum!
Season to taste with salt and pepper
To strain, use a cheesecloth-lined bowl, pour the mixture on the cheesecloth allowing the bowl to catch any additional liquid that comes off the almond ricotta.
Place in the refrigerator for a few hours. Enjoy!
