I make a batch of this once a week for myself and my family. It’s quick, easy and perfectly balanced.
The recipe quantities below make a fairly large batch. There are 3 of us in our household that eat it with lunches, dinners and snacks and it lasts about a week – we’re obsessed with it!
The humble chickpea is a fantastic source of protein as well as being rich in fibre. They also contain several key vitamins and nutrients.
I switch between making regular hummus, a red pepper version and a beetroot variation. I’ve tried artichoke, lentils and various other things but those 3 are my go to!
INGREDIENTS for my Red Pepper Hummus dip
- 2X 400g can chickpeas, drained
- 1 jar of roasted peppers
- 3 tablespoons olive oil
- 4 tablespoons tahini
- Juice of 1 lemon
- 1 garlic clove (Optional)
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- Pinch of sea salt
- 250ml water
- Simply place all of the ingredients into a food processor, apart from the water.
- Blend until smooth and creamy, adding the water little by little until you reach your desired consistency.
WAYS TO USE HUMMUS
Of course, you can always use hummus as a dip. We mostly eat it with raw carrots, celery or chicory but it’s also delicious used in these other ways:
- toast: slather it on some toasted Sourdough with added Rocket and Coriander
- veggie burgers/sandwiches: a great alternative to unhealthy condiments
- wraps: similarly, it makes a great spread in wraps or gyros
- salads: mix in some extra lemon juice, turmeric, water and oil, and it can double up as a delicious salad dressing
- mixed into pasta: thin the hummus out with some water, and it can be used as a sauce for pasta. I do this a lot for my son because he loves pasta and “dippy!”
- As previously mentioned, I also love making a Beetroot version (see image below). To make this i simply replace the Red Pepper with 250grams of Beetroot in the recipe above