A great way to curb your appetite between meals. Hummus is high in fibre, protein and full of healthy fat. They aid digestion, control blood sugar levels, assist with weight loss and provide high levels of essential vitamins and minerals.
I always buy lots of chickpeas in my weekly shop and like to find new and interesting ways to incorporate them into my diet. This hummus has a nice twist on an old favourite. Spicy, smokey, garlicky…..lovely.
If you are interested in making traditional hummus, you can find that here; Homemde Hummus.
The recipe for tahini paste is also here.
Makes 10 – 12 servings.
1 cup roasted red bell peppers (about 1 lb. peppers, roasted) see roast pepper salad recipe.
3.5 cups soaked and cooked chickpeas/garbanzo beans (1.5 cups dry)
1/4 cup tahini paste (I made my own with sesame seeds and oil.
2 tbsp extra virgin olive oil
1.5 tbsp fresh lemon juice
1.5 tsp crushed fresh garlic (or more to taste)
3/4 tsp smoked paprika (or more to taste)
1/4 tsp salt (or more to taste- I usually use about 1/2 tsp)
1/4 tsp cayenne pepper (or more to taste)
Warm water as needed
1.Place all ingredients in a blender and pulse for 60 seconds.
2. Place hummus in a bowl and chill in the fridge before serving. I normally jar the hummus and keep it in the fridge which lasts up to a week.
Tip – Cut up a load of veg and keep it in the front of the fridge ready for when you are hungry.
Nutritional info per portion
Calories – 179
Carbs – 20g
Protein – 5.63g
Fat – 11g