There are many different types of hummus in the supermarkets, but nothing beats the home-made variety: this hummus is nice and spicy, and super easy to make. Get your food processor out, and whip up this delicious spread within fifteen minutes! If you don't like the spiciness, you can omit the pepper.
|2||roasted bell peppers from a jar|
|1 can||chickpeas about 300g, drained|
|2 tbsp||liquid from the roasted bell peppers|
|2 tbsp||lemon juice preferably fresh|
|0.5 tsp||salt or more, to taste|
Cut the garlic into a few large pieces.
Slice open the red pepper and remove the seeds.
Add the garlic and pepper to the food processor, and purée.
Cut the roasted bell peppers into pieces and drain the chickpeas.
Add the bell peppers, chickpeas, liquid from the bell peppers, lemon juice, parsley and salt to the garlic-pepper purée, and process into an orange-red hummus.
Tip: There are many more tasty varieties of hummus. Instead of the red pepper and bell pepper, for example, add coriander and lime juice, olives or sun-dried tomatoes. Add a few tablespoons of oil and a tablespoon of tahini.
|Ingredients||chickpeas, garlic, lemon juice, liquid, parsley, red pepper, roasted bell peppers, salt|
|Courses||Lunch, Side Dish|
|Cuisines||Egyptian, Fusion, Greek, Mediterranean, Middle Eastern|
|Special diets||Gluten-Free, No Added Sugar, Nut-Free, Soya-Free|
|Difficulty||Level 1 (easy)|
|Cooking time||< 15 Minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||Food Processor|
|Type of dish||Sauces and Spreads|