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Hummus is SO EASY to make.
If you’ve got a food processor, blender or hand blender then there’s really no excuse. It’s also one of those recipes that is really fun to get creative with. You can add and remove your favourite spices and create your own perfect recipe.
I have a basic hummus recipe that I always work with and then switch up depending on who I’m making it for. Recently I’ve been making a salt-free version for my son, he loves dipping toast or cooked carrot sticks into it. If I’m making it for myself then this roasted red pepper chilli version is hands down the best.
We eat a lot of hummus in our house. It’s so handy to have around for lunch or an easy evening meal. One of my favourite lazy dinners is an indoor picnic. I like to make fresh flat breads, hummus, chop up carrot and celery sticks, and grab as many picky foods as we can find. We then lay it all out and have a picnic tea. It’s even more fun now that baby X can get involved with more of the foods we like to eat.
I think you get it now, I love hummus.
So, today I’m going to talk you through my recipe for roasted red pepper and chilli hummus.
Ingredients for 4 people
2 small red peppers
Schwartz Crushed Chillies to taste
1 1/2 cans of chickpeas
Juice of 1 lemon
2 big tablespoons of tahini
Generous splash of olive oil
2 cloves garlic (we didn’t use it on this occasion)
Salt to taste
Please don’t get too worried about measurements. Add a little, taste and then add some more.
Let’s start by turning your oven to 150. Then roughly chop the peppers, add a little olive oil, give them a shake to ensure most are skin-side up and pop them in the oven for 15 minutes.
Next grab your bowl or food processor and add in the chickpeas, tahini, roasted peppers (remove the skins if you prefer, we leave them on), olive oil, garlic, pinch of salt and lemon.
Here comes the best bit.
Add in a very generous helping of Schwartz Crushed Chillies. We love spice so the more the better but if you want a slight kick of heat then perhaps start with a half a teaspoon. We just eyeball it.
Don’t those chilli flakes look lovely? These crushed chillies along with paprika are our most used spices.
Blitz all of the ingredients together.
Give it a taste and add more chilli flakes, salt or lemon if needed. You can also add a little water to loosen up the mixture.
There we go.
Once the peppers were roasted it probably took about 10 minutes, if that, to make this. Simple, right?Find me here: Twitter, Instagram, Pinterest and Facebook