Roasted red pepper hummus

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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

TOP TIP:
We love this hummus in a wrap or pitta with some roasted vegetables, mixed leaves and crumbled Feta!

TOP TIP

Although jarred roasted peppers are fine, why not make your own?

By easyFood