I love houmous (or hummus if you prefer) and it's one of my favourite snacks. I tend to make my own because I prefer to know exactly what is going into my food wherever possible. I'm also not massively keen tahini so my recipes are almost all a flavoured houmous without tahini. I often take small pots to work with me along with vegetable crudités and rye crackers - it also makes a great snack at home as in the picture below. The recipe I've given here makes a big batch because I always like to have leftovers for snacks, extras for dinner etc.
Spicy red pepper houmous
Ingredients:
2 x tins of drained chickpeas
4 roasted and skinned red peppers (as before I use jarred but I have included the method to make your own in the recipe for 'Steak, chickpea and avocado salad')
4-5 large cloves of garlic
1 tsp dried chilli flakes
1 tsp hot smoked paprika
Juice of one lemon (I like my houmous fairly lemony so sometimes use a bit more)
Salt and pepper
Olive oil - a good glug
Method:
Put the chickpeas, peppers, garlic, chilli, paprika, lemon juice, a good pinch of salt and grind of pepper into a food processor.
Whizz everything together and taste - it's at this point I will adjust the salt, pepper and lemon, you may want to add more chilli or paprika too.
Depending on the constancy you can then add a good plug of olive oil, the amount you will need will depend on how thick or loose you want your houmous to be.
Serve up in whatever pretty bowl you have available, if you want to be a bit fancy then drizzle a bit of oil and sprinkle a little paprika over the houmous. As you can see below I didn't follow this step - I'm afraid it would be lost on my housemate!
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