Homemade hummus is an easy, healthy snack, making an ideal addition to the fridge for when the need arises. I've added roasted red peppers to this version, as not only do they enhance the flavour, they provide great colour too.
Ingredients
400g tin chickpeas
100g flame roasted red peppers from a jar, plus 3 tbsp of the oil the peppers are preserved in
2 tbsp tahini paste
1 tsp ground cumin
1 small clove garlic
1 tbsp lemon juice
Salt to taste
Sweet smoked paprika to serve
Directions
- Drain and rinse the chickpeas, ensuring you retain the liquid to use in the hummus if required.
- Add the chickpeas, roasted red peppers, tahini paste, ground cumin, garlic, lemon juice, salt, and 3 tbsp of the red pepper oil to a blender. Blitz for 1 minute, until completely smooth.
- If the hummus is too thick, add 1/2 tsp of the chickpea juice at a time - blitzing between each addition until the desired consistency is reached.
- Taste for the correct levels of lemon juice and salt. Add more if required.
- Tip into a bowl, sprinkle with smoked paprika. Serve with crackers, pita bread or a selection of vegetable sticks e.g carrot, cucumber, pepper.
Notes
If you would prefer to roast your own peppers, use extra virgin olive oil as a substitute for the pepper juices.
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