Mark Reinfeld & Vegan Fusion’s Vegan Roasted Red Pepper Hummus
2It is DAY 15 of "Gluten Free Vegan Recipes with Breville" and we celebrate our Sous Chef® Food Processor Giveaway with the fabulous Mark Reinfeld from Vegan Fusion. I first came in contact with Mark on Twitter, and simply had to include him in this event celebrating veganism. Mark is sharing his amazing quick easy Vegan Roasted Red Pepper Hummus which you can throw together quickly in your food processor. I don't know anybody that doesn't love a good hummus recipe and this one is a winner!
Mark Reinfeld is an award-winning Vegan Chef, Cookbook Author, Food Writer, Recipe Developer, Teacher, and Consultant with over 20 years experience preparing innovative vegan and raw food cuisine. Highlights in his career including winning Vegan.com’s Recipe of the Year Award for 2011, and being the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world.
Mark is the founder of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. I have been there, and it was AMAZING! Mark is also the recipient of a Platinum Carrot Award for Living Foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs". VegCooking.com described Mark as being “poised on the leading edge of contemporary vegan cooking”.
Culinary talent runs in the Reinfeld family. Mark received his initial training from his grandfather Ben Bimstein, a renowned chef and ice carver in New York City. After travelling the world through Europe, Asia, and the Middle East, developing a passion for exotic foods and cultures, Mark returrned to the U.S and founded The Blossoming Lotus Personal Chef Service in Malibu, California, and studied to gain his Masters Degree in Holistic Nutrition.
Mark then went on to share his delectable creations with the world. His first cookbook, VEGAN WORLD FUSION CUISINE (co-authored with Bo Rinaldi) has won several national awards, including “Cookbook of the Year’, ‘Best New Cookbook’, ‘Best Book by a Small Press’ and a Gourmand Award for ‘Best Vegetarian Cookbook in the USA ’. Mark has also coauthored THE TASTE OF THE EAST, THE 30-MINUTE VEGAN, and THE COMPLETE IDIOT'S GUIDE TO EATING RAW.
Mark's company website, Vegan Fusion is a fabulous resource for delicious vegan and raw recipes. Many of the recipes are accompanied by videos. Mark has developed recipes for prestigious brands such as Google, Vegetarian Times Magazine, and Atkins Nutritionals. He also offers Vegan Cooking and Raw Food Preparation Consulting, Cooking Classes, Workshops, Chef Training, and Retreats in North America and Europe. If you can't meet up with Mark in person, he offers amazing vegan cooking classes online at CookingHealthyLessons.com.
Mark's recipes are easy to follow and taste delicious. Don't miss out on checking out his stuff. He ROCKS!
Thanks Mark for sharing your recipe and participating in this event. You are amazing.
Special thanks to Cyndi Slick for co-ordinating this contribution.
Learn more about Mark Reinfeld at Vegan Fusion
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Mark Reinfeld & Vegan Fusion’s Vegan Roasted Red Pepper Hummus
- 2 red bell peppers roasted (1 cup)
- 3 cups cooked and drained well garbanzo beans
- 3/4 cup tahini
- 1/4 cup fresh squeezed lemon juice
- 3 Tbs wheat-free tamari
- 1 Tbs cold pressed extra virgin olive oil
- 2 tsp cumin powder, toasted
- 1 1/2 tsp freshly minced garlic
- 3/4 tsp Celtic sea salt or more to taste
- 3/4 tsp freshly ground pepper or more to taste
- 1/8 or 1/4 tsp cayenne pepper depending on taste
- 1/4 or 1/2 tsp chipotle chile powder (optional)
- Place roasted peppers in your Sous Chef® food processor or Vitamix with lemon juice, tamari and olive oil and process until well blended.
- Add garbanzo beans and remaining ingredients and process until smooth.
- Serve with tortilla chops, gluten free pita, veggie sticks, or smear on sandwiches or wraps. YUMMO!
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Variations:
Replace red pepper with one of the following:
Garlic Lover’s – 1 1/2 cups roasted garlic, 1 1/2 tsp minced fresh garlic.
Sun-dried Tomato Basil – 1/2 cup sun-dried tomatoes, soaked & drained, 2 Tbs minced fresh basil
Kalamata Rosemary – 1 1/2 Tbs minced fresh rosemary, 3/4 cup chopped Calamata olives
Caramelized onions – add 1 cup caramelized onions before pureeing
Learn more about Mark Reinfeld at Vegan Fusion
Follow on Facebook, Twitter, Pinterest, and You Tube
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.
Love red pepper hummus and can’t wait to give this recipe a try this weekend for a party. We are going to make your beetroot recipe too. It has become a family favorite.
Oh, I LOVE that beetroot dip. It is such a WINNER. Can’t wait to hear what you think of this recipe. SO simple and delicious. Happy holidays :)