1½ x 400g tins of chickpeas, drained and liquid reserved
2 roasted red peppers, roughly chopped
2 tbsp tahini
2 tbsp olive oil
Juice of ½ a lemon
3 tsp chilli oil
½ tsp cumin
½ tsp smoked paprika
Salt and black pepper
- In the bowl of a food processor, combine the chickpeas, red peppers, tahini, olive oil, lemon juice, chilli oil and spices.
- Whizz until smooth, adding some of the chickpea liquid as necessary to thin the hummus out. Taste and add additional salt and pepper, chilli oil or spices as desired.
- This hummus will keep for about one week in the refrigerator.
Per serving: 235kcals, 15.7g fat (2g saturated), 19.5g carbs, 4.4g sugars, 6.6g protein, 5.7g fibre, 0.142g sodium
We love this hummus in a wrap or pitta with some roasted vegetables, mixed leaves and crumbled Feta!
Although jarred roasted peppers are fine, why not make your own?