Last week I realised that I’d ended up with five tins of chickpeas in the cupboard.
I don’t know why I had so many; perhaps I had dreamt there’d be a worldwide chickpea shortage in the future, and I’d unconsciously stocked up the next time I shopped.
I got the idea in my head that I’d make hummus – after all, how hard could it be? The answer – very, very easy!
I favour red pepper hummus over the plain variety, so I researched recipes and worked out how to make a delicious version with no extra added oil. And this is my creation – Roast Red Pepper & Chilli Hummus!
I divided the Hummus into 8 small pots, each containing 55g, and each portion was approximately 85 calories.
(Incidentally, Tesco’s reduced fat red pepper Hummus is 100 calories for 46g)
I love red pepper hummus more than the plain variety, so I researched recipes and worked out how to make a delicious version with no extra added oil. And this is my creation - Roast Red Pepper & Chilli Hummus which is just 85 calories per portion!
- 400g can Chickpeas (drained and rinsed)
- 2 cloves Garlic (peeled and chopped)
- 1 Red pepper (halved and deseeded)
- 1 Red chilli pepper (halved and deseeded)
- 120 g Half fat crème fraiche
- 1 tbsp Fresh lemon juice
- 1 tbsp Light Tahini paste
- 0.5 tsp Sea salt
- 0.5 tsp Ground cumin
- Pinch Dried cayenne pepper
Preheat the oven to 180°c (fan oven), 200°c (regular oven), or Gas Mark 6. Put the halved red pepper cut side down on a non-stick baking tray and roast in the oven for about 15-20 minutes. Do not let it blacken! Add the red chilli to the tray for the last five minutes.
When the red pepper is warm enough to handle, carefully peel away the skin - if it doesn't come off easily, pop it back in the oven for a few extra minutes. Break the pepper up into a few smaller chunks.
Simply place all the ingredients listed above into a food processor or jug blender. Start the blender and combine the mixture until it's as smooth as you prefer. You may need to scrape down the sides of the jug as you go along.
The hummus will keep for around 3 days in a sealed jar or food containers in the fridge.
It also freezes well. Do not re-freeze once defrosted - individual containers may be best if you're only likely to need a small amount at a time.