Roasted Red Pepper Hummus
An easy roasted red pepper hummus recipe flavoured with smoked paprika and cayenne pepper!
Servings 8
Calories 112kcal
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Equipment
Ingredients
- 2 Roasted Red Peppers I use jarred peppers in oil
- 400 g Tin of Chickpeas drained (RESERVING THE WATER)
- 2 tablespoon Tahini Paste
- 1 Lemon juice only
- 3 Garlic Cloves peeled
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ Sea Salt
Instructions
- Drain the chickpeas but reserve the chickpea water as you will need this later.400 g Tin of Chickpeas
- 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.2 Roasted Red Peppers, 2 tablespoon Tahini Paste, 1 Lemon, 3 Garlic Cloves, 1 teaspoon Smoked Paprika, ¼ teaspoon Cayenne Pepper, ¼ Sea Salt, 400 g Tin of Chickpeas
- 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
Variations:
- Make it spicy by adding a teaspoon of hot chili powder. Cumin is also nice.
- Drizzle over extra virgin olive oil and sprinkle with toasted pine nuts for an extra special touch.
- Love garlic? Use another garlic clove!
Nutritional Information (Approximate)
Calories: 112kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 132mg | Potassium: 206mg | Fiber: 5g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
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