Drain the chickpeas but reserve the chickpea water as you will need this later.
Place all of the ingredients in the food processor (apart from the reserved chickpea water) and switch the machine on. After 30 seconds or so, scrape down the sides of the processor with a spatula and switch it on again until you get a smooth hummus-like consistency.
Use the reserved chickpea water to thin the hummus a little if you need to. I like it chunky and rustic so I only need to use a couple of tablespoons. Season with salt at this point too.
Spoon the hummus into an airtight container and store it in the fridge.
Notes
Top Tips:
I prefer using roasted red peppers from a jar as they have a really sweet flavour. If you want to roast your own, place the peppers on an oven tray, drizzle with olive oil, and roast at 180c (160 fan/ Gas 4) for 30 minutes. You can either peel the skin off or leave it on for a more rustic style hummus.
Variations:
Make it spicy by adding a teaspoon of hot chili powder.
Drizzle over extra virgin olive oil and sprinkle with toasted pine nuts for an extra special touch.
Love garlic? Use another clove!
As I often make this hummus for my children I don't tend to add much salt, but feel free to season the hummus as you like.
Storage:The prepared hummus will keep in the fridge for up to a week. Make sure it's in an airtight container!Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Roasted Red Pepper Hummus
Amount per Serving
Calories
112
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
132
mg
6
%
Potassium
206
mg
6
%
Carbohydrates
17
g
6
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
214
IU
4
%
Vitamin C
13
mg
16
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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