Red Pepper Yummy Yummus

What you need:
2 small or 1 1/2 medium red bell peppers 1 can of drained and rinsed chickpeas 1/2 squeezed medium lemon
2 medium cloves of garlic, minced
3 tbsp almond butter
1/8 to 1/4 tsp of chili powder
1 pinch of paprika and salt, to taste
2 tbsp virgin olive oil
1 tbsp of finely chopped parsley
1 tbsp of shaved almonds*

What to do:
Core and seed the bell peppers.
Slice vertically in quarters and set on a baking tray. Broil for about 10 to15 minutes (until roasted) Take peppers from oven and let them cool
into a gallon size, sealed plastic bag.
Peel peppers and chop into small pieces
(use an abundant 1/2 cup, setting aside
the rest for garnishing)
Blend chickpeas, lemon juice, garlic, almond butter chili, paprika and salt until smooth.
Add the filled 1/2 cup of peppers and olive oil, blend again, adding 1 or 2 tbsp of water to desired thickness.
Pour ‘Yum-mus’ into a bowl and garnish with left over, chopped roasted peppers, parsley and shaved almonds*.
Dig up with veggies’ sticks. Enjoy your Yummy Yum-mus!
*In case of allergies, substitute almonds with a pinch of red pepper flakes.