Roasted Red Pepper Hummus

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I'm at that point in parenting where I'm starting to care a little bit more about the foods that my kids are consuming. I wouldn't say I'm 100% clean all the time with the food we eat, but I'm starting to be more conscious about the ingredients that our foods are made with. I've been making small changes here and there with big ticket items, like switching to organic lunch meat, buying all natural juices, and cleaning up the snack pantry as we run out of our old favorites. 

One snack item that our family has really taken to the last few weeks are GOOD THiNS. So far we've tried the flavors: The Potato One- Sweet Potato (made with real sweet potatoes and 60% less fat than traditional potato chips), The Beet One- Balsamic Vinegar and Sea Salt (has a delicious tangy taste), and The Wheat One- Ancient Grains (made with quinoa, amaranth, and millet). The Wheat One is by far my favorite, but Jay and Em are both obsessed with the Potato variation. GOOD THiNS start with real ingredients (like wheat, potato and rice), combined with enticing flavors (like garlic, spinach and sweet potato) and baked thin and crispy without any artificial flavors, colors, cholesterol, partially hydrogenated oils or high fructose corn syrup. We found ours at Kroger in the cracker aisle, and they're super affordable, and delicious... which are basically my two requirements in a snack. You can click here to find GOOD THiNS in a store near you!

I love eating crackers with a dip of some sort, so over the weekend we made some of this roasted red pepper hummus as a little afternoon snack, and it was so easy, it has me questioning why I've never made my own hummus before. All you do is gather together all your ingredients, whirl them together in the food processor, and viola! Perfect and delicious hummus in a matter of minutes! 

Ingredients:3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed1/4 cup tahini paste2 tbsp extra virgin olive oil1 1/2 tbsp fresh lemon juice1 1/2 tsp crushed fresh garlic (or more to taste)3/4 tsp smoked paprika (or more to taste)1/4 tsp salt (or more to taste- I usually use about 1/2 tsp)1/4 tsp cayenne pepper (or more to taste)Warm water as needed

Directions:Preheat your oven to the broil setting. Cut your bell peppers in half and remove the seeds and membranes. Place the peppers cut side down on a cookie sheet and broil for 5-10 minutes until the outer skin is charred. Once the peppers are done, place them in the fridge for 5-10 minutes to cool down, and then peel the outer peel off the peppers and set aside. Prepare all of your remaining ingredients as needed and then placed them all inside a food processor. Blend until smooth, adding warm water as needed to loosen the consistency to your preference. 

What is your favorite dip to make with GOOD THiNS? I've been dying to try more recipes lately, so let me know in the comments below!