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.