Roasted Red Pepper Hummus

Used as a dip with meat, veggies or just a pitta bread this Roasted Red Pepper Hummus is cheap, healthy and incredibly tasty!

Forget the bland shop bought stuff, using cheap ingredients and loads of oil!  Making hummus is super easy, and once you’ve made it for the first time you’ll wonder why you wasted so much money on the shop bought alternatives.

Tahini

The basis of any good hummus is “Tahini”.  Made from ground sesame seeds which release their natural oils, tahini is most famous for being the base to hummus but can be used in other North African, Greek and Middle Eastern dishes too.

You can buy tahini paste from any good supermarket, it can be made at home, but to be honest so long as the ingredients state 100% sesame seeds the supermarket produce is excellent and it’s a time saver.

Once you have the tahini you simply blend with chick peas, a little oil and season.  This is a basic hummus.  The great thing is you can be creative and add any flavours you want!

Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus recipe was inspired by a trip to Nando’s.  I know, it’s not cool in the world of food to say you’ve been inspired by a chain restaurant.  However, the Roasted Red Pepper hummus at Nando’s tastes great, but this homemade one tastes even better!

Great for a light snack, or an accompaniment, hummus is healthy, a great source of protein and can also be used as an alternative to mayonnaise.  Freshly made hummus can be stored in the fridge for 3-5 days.

Try this recipe and you’ll see that food can be cheap, healthy and still taste cookin’ awesome!

Print Recipe

Roasted Red Pepper Hummus Yum

Course

Light Lunch, Seasonings and sauces, Side Dish

Cuisine

African, Egyptian

Servings

Large portion

Ingredients

• 1 can Chick peas don't drain the water
• 2 tbsp Tahini
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 Roasted Red Peppers Buy in a jar to save time, or roast and peel
• 2 tsp Paprika
• 1 tsp Cumin powder
• 1/4 tsp Cayenne pepper
• Salt and Pepper

Course Light Lunch, Seasonings and sauces, Side Dish Cuisine African, Egyptian Servings Large portion Ingredients 1 can Chick peas don't drain the water 2 tbsp Tahini 2 cloves garlic 2 tbsp olive oil 1 tbsp Lemon Juice 2 Roasted Red Peppers Buy in a jar to save time, or roast and peel 2 tsp Paprika 1 tsp Cumin powder 1/4 tsp Cayenne pepper Salt and Pepper

Instructions

1. Open the can of chick peas and drain the chick pea water into a bowl for later.
2. Add all the ingredients to a blender plus 6 tablespoons of the chick pea water and season with salt and pepper. Blend until smooth. If the hummus is too thick, add more chick pea water and blend until you are happy with the consistency.