Issue 1 – Summer

Roasted Pepper Hummus


  • 2 large red bell peppers
  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional garnish: drizzle of olive oil, sprinkle of smoked paprika, chopped fresh parsley


1 – Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2 – Slice the red bell peppers in half lengthwise, remove the seeds and stems, and place them cut side down on the prepared baking sheet.
3 – Roast the bell peppers in the preheated oven for about 20-25 minutes or until the skins are charred and blistered.
4 – Remove the bell peppers from the oven and let them cool. Once cooled, peel off the charred skin and discard. Chop the roasted bell peppers into smaller pieces.
5 – In a food processor or blender, combine the roasted bell peppers, chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, smoked paprika, and salt.
6 – Process the mixture until smooth and creamy. You may need to scrape down the sides of the food processor or blender a few times to ensure everything is well blended.
7 – Taste and adjust the seasonings as needed, adding more lemon juice, salt, or spices to your preference.
8 – Transfer the roasted red bell pepper hummus to a serving bowl. Drizzle with olive oil, sprinkle with smoked paprika, and garnish with chopped fresh parsley if desired.
9 – Serve the hummus with your favorite veggies, pita bread, or as a spread on sandwiches and wraps.

Raw Red Pepper Marinara Sauce


  • 1 large red bell pepper, seeded and roughly chopped
  • 1/3 cup sun-dried tomatoes, soaked in water for about 30 minutes and drained
  • 1 tomatoes, roughly chopped
  • 2 cloves of garlic
  • 1/8 cup fresh basil leaves
  • 2 – 3 tablespoons extra-virgin olive oil
  • 1 tablespoon raw coconut aminos
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon oregano
  • 1/4 teaspoon sea salt
  • Pinch of black pepper (optional)
  • 2 Medjool dates, pitted


1 – Place the red bell peppers, sun-dried tomatoes, tomatoes, garlic, basil leaves, olive oil, lemon juice, oregano, sea salt, and dates into a high-speed blender or food processor.
2 – Blend the ingredients on high speed until you achieve a smooth and creamy consistency. If needed, you can add a little water, one tablespoon at a time, to reach the desired thickness.
3 – Taste the marinara sauce and adjust the seasonings to your liking. You can add more lemon juice, salt, or herbs if desired.
4 – Once the sauce is well blended and seasoned, transfer it to a glass jar or airtight container. Store it in the refrigerator for at least 1 hour to allow the flavors to meld together.
5 – The raw red pepper marinara sauce is now ready to use! You can serve it as a dipping sauce for raw vegetables, use it as a spread on raw wraps or sandwiches, or toss it with zucchini noodles for a refreshing and raw pasta dish.

Garden Tip

A good companion plant for red peppers is basil. Basil and peppers are known to have a mutually beneficial relationship when planted together. Basil can help repel pests that can affect pepper plants. Additionally, basil is believed to enhance the flavor of peppers when grown nearby, making it a great companion plant for red peppers. The aromatic oils released by basil can also attract beneficial insects like bees and predatory wasps, which can help with pollination and pest control in the garden. Planting basil near your red pepper plants can create a harmonious and beneficial environment for both plants.

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