Day 37 of #65daysofsummer
I made this on Friday night to serve with crudités and bread at my friend’s baby shower. It’s such a simple recipe and it keeps pretty well in the fridge in an airtight container. The hummus is obviously fab for dipping but it’s a good sandwich filler and works well in a salad dressing too.
Ingredients
3 jarred roasted red peppers
1 can of chickpeas
2 tbsp tahini
1 tsp garlic purée
2 tbsp extra virgin olive oil
Generous squeeze of lemon
Seasoning to taste
Method
Add all ingredients except for the seasoning to a food processor and blend until the mixture is smooth or to your liking. Add a little extra oil or some water if you like the hummus to be a little smoother. Taste and season accordingly before blending once more.
You can also add fresh coriander or flat leaf parsley and perhaps a little cayenne pepper to give it a bit of a kick.
