Roasted Red Pepper Spicy Hummus

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

1. 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. 
2. Once the peppers & garlic are roasted, add to a food processor or blender with the remaining ingredients & blitz until smooth.
   

   Happy cooking,

   Sinéad

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