Red pepper hummus and easy hummus

I think hummus is a bit like marmite you either love it or hate it! We are big hummus fans in our house and love to try different variations.

Not only is hummus a tasty dip, it’s also a good source of iron, folate, phosphorus & vitamin b and it contains antioxidants, fibre and low GI, so no blood sugar spiking!

Easy Hummus

Ingredients

400g can chickpeas drained and rinsed well.
4 tablespoons tahini
2 tablespoons olive oil
Juice of a lemon
2 cloves garlic crushed
Pinch salt
Water as needed

Method

Place all the ingredients in a food processor and blend to the desired consistency, adding a tablespoon or two of water if needed.

Roasted Red Pepper Hummus

Ingredients

400g can chickpeas drained and rinsed well.
2 tablespoons tahini
2 tablespoons olive oil
Juice of half a lemon
2 cloves garlic crushed
Pinch salt
½ teaspoon cumin
½ teaspoon coriander
300ml jar of roasted red peppers

Method

Mix the tahini, olive oil, lemon juice, garlic, salt, cumin and coriander in the food processor, add a tablespoon of water if it’s a bit stiff.

Add the drained rinsed red peppers and blend until completely smooth.

Next add the chickpeas and blend again to your preferred texture, you can add a little more water if it’s a bit thick.

We love this healthy red pepper hummus as an after school snack served with our homemade seeded crackers, (see previous recipe) toasted pita bread, bread sticks, carrot sticks, cucumber or celery. It can be prepared in minutes using a few store cupboard ingredients or made ahead and kept in the fridge.

It will keep for up to a week in an airtight container in the fridge.

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

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