Hummus is a great snack to pair with raw vegetables, perfect to stir through pasta or as a spread on crackers or brown bread.
This recipe keeps well in the fridge for about 3 days or else freeze it in small batches and just defrost before use.
- 2 tins chickpeas, drained & rinsed
- coconut oil
- 2 red peppers, de-seeded and halved
- 2 cloves garlic
- 1/2 red chilli
- 2 tbsp lemon juice
- 3 tbsp tahini
- 2 tbsp paprika
- 1 tsp cumin
- Roast the red peppers with the garlic with 1 tbsp coconut oil in an oven at 180°C for about 20 mins or until the skin begins to blister.
- Once the peppers & garlic are roasted, add to a food processor or blender with the remaining ingredients & blitz until smooth.
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