Who says you can’t have chickpeas on keto? You most certainly can! However, if you’re like me and just can’t help but devour all 8 servings in one sitting than its best you reserve this recipe for carb re-feed days. Hello cyclical keto!
Roasted Red Bell Pepper Hummus
Yield: 2 cups // Serving Size: 1/4 cup // Prep time: 15 min // Cook time: 25 min Calories: 97 Fat: 4g Carbs: 11g Protein: 3g Sugar: 2g
1 cup dried chickpeas (canned will do as well, though the consistency will be thinner)
4 cups water (if using dried chickpeas)
1 red bell pepper
1 cup fresh spinach
2 cloves fresh garlic
1 fresh jalapeño pepper
2 Tbsp pesto
1 tsp.+- Himalayan sea salt
2 Tbsp olive oil
Instant Pot Chickpeas
Optional step: soak chickpeas overnight or for about 8 hours (soaking makes them easier to digest)
Rinse chickpeas in water.
Place chickpeas and water in the Instant Pot. Set to cook for 15 minutes on the “pressure cooking” (on high) setting.
Preheat oven to 400 degrees.
Line a baking sheet with tin foil and place peppers on pan.
Roast bell pepper and jalapeño for 10 minutes (until skins are blistered).
Flip peppers and roast another 10 minutes (until both sides are blistered).
Pull peppers from oven and set aside to cool.
When cool enough to touch, peel and seed peppers.
Place peppers in blender with remaining ingredients (excluding salt).
Season with salt to taste.
Serve with choice veggies or keto crackers.