Hummus is possibly my favourite food, I have some most days either as part of a meal or as a snack.
I have made numerous flavours of hummus over the years using different add-ins (carrots (like my roasted carrot & cumin hummus), sweet potatoes and beetroot) but I love the sweetness of the peppers in this hummus with the background smokiness of the paprika.
The great thing about hummus is that it can be made in minutes (providing you at least have chickpeas and some tahini on hand) which means you can have a tasty snack before getting hangry! (Hangry – when you are so hungry that you get angry)
Chickpeas are a great source of fibre which can help support the digestive system. They are also a rich source of manganese which helps to build healthy bones.
-2 roasted red peppers, can be from a jar or home roasted
-1 x 400g tin of chickpeas, drained & rinsed well
-1 small garlic clove, peeled & roughly chopped
-2 heaped Tbsp. tahini
-2 Tbsp. extra virgin olive oil
-1 tsp. smoked paprika
-juice of 1 lemon
-salt to taste
How To Make
Reserve a few chickpeas for decoration (optional) then place all ingredients into a food processor.
Blend until fully combined and smooth.
Serve with the reserved chickpeas on top and a sprinkle of smoked paprika.
This hummus stores well in the refrigerator in an airtight container for up to 5 days.