As someone who has sweet potato wedges with practically every meal, a generous dollop (ahem, more like entire tub) of hummus is a necessary accompaniment.
I have a confession to make. Up until recently, i.e. last month, I had never actually made hummus. Shocking, I know. I honestly didn't see the point in spending additional time making a 'side' or 'condiment' when I'd get home late from work starving. My main focus has always been creating nutritious dinners, so sides and desserts have always been left for special occasions or if I have extra time on my hands.
Spoiler alert: Hummus is actually SO easy to make and basically adds no extra time on to the cooking process.
The good thing about this hummus recipe is that it lasts a few days (up to 3 days in the fridge) and you have a lovely addition to your lunch, dinner or topper for toast/rice-cake snacks.
What I love about making hummus is that you can 'taste-as-you-go' and add in more spice/flavours depending on what mood you're in that day.
Below is my recipe - feel free to play around with the paprika, chilli and cumin measurements!
- 1 tin of chickpeas, drained and rinsed
- 1 red pepper
- 2 cloves of garlic
- 2 tsp paprika, plus a 1/2 tsp over the peppers when roasting
- 1 tsp cumin
- 2 tbsp of tahini
- 1 lemon juiced
- 1 tsp chilli powder (or more/less depending on your tastebuds)
- 3 tbsp olive oil, plus more to drizzle when roasting the pepper
- 3 tbsp water (you can add more in depending on what consistency you like your hummus to be)
- Pinch of salt & pepper
- Preheat your oven to 180C and cut your pepper into slices. In baking tray add in 2 crushed cloves of garlic, the pepper and drizzle with oil. Give a sprinkling of paprika and mix. Leave to roast for 10 minutes.
- While your pepper roasts, you can make the rest of the hummus. To a blender add in the rinsed chickpeas, tahini, lemon juice, oil, water, spices and salt & pepper. Blend the ingredients together until they are all mixed to a smooth consistency.
- When the peppers & garlic are done, take them out of the oven and leave to cool for a few minutes before adding them to the mix and blending up.
- Taste to see if you want to add in any extra chilli and then serve!