Serves: Makes around 3 cups of hummus
Dietary Preferences: Vegetarian, Vegan and Gluten-Free
Ingredients:
- 2 1/2 cups of chickpeas
- 3 red peppers
- 1/3 cup of tahini
- Handful of fresh parsley
- Juice of 1 lemon
- 1 garlic clove
- 1 tablespoon of olive oil
- 1 teaspoon of cayenne pepper
- 1 teaspoon of paprika powder
- 1/2 teaspoon of chilli powder
- Black pepper for seasoning
Directions:
Line a baking tray with baking paper/tinfoil. Slice the peppers in half, lengthways. Remove the core from the peppers then place them on the baking tray with the cut side down. Grill in the oven until the skin of the peppers is black, around 10/15 minutes.
You can prepare everything else while the peppers are grilling. In a bowl combine the chickpeas, tahini, garlic, parsley, lemon juice, cayenne pepper, paprika powder, chilli powder, olive oil and black pepper.
When the skin is black on the peppers remove from the oven. Peel the skin off using tongs, then allow them to cool for 15 minutes.
When they are cool, add the peppers to the bowl with all the other ingredients.
Place all the ingredients into a food processor and blend for a minute. The hummus should be creamy, with no lumps. Taste test, add more flavour if need be.
Hummus can be stored in an airtight container for 4/5 days in the fridge. Really handy to make this big batch then you can use it throughout the week to have on crackers for lunch, on toast or with some salad and falafels for dinner. Also a great snack to eat with some carrot sticks or cucumber. Hummus is a delicious condiment to so many dishes, so enjoy!!
Simply Nutritious 