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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
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?