Storage: store in an airtight container, in the fridge, for up to 5 days.

Makes 7 portions

Ingredients: 

  • 2 large red peppers
  • 1 tbsp rapeseed oil
  • 1 can chickpeas (approx. 230g), drained and washed
  • 1 small garlic clove
  • 2 tsp smoked paprika (5g)
  • 1 tsp cumin (2g)
  • 1 small chili, diced, or 1 – 2 tbsp chili flakes
  • 1/2 lemon, juice (20g) and zest (4g)
  • 1 tbsp water
  • Salt and pepper

Methods:

Preheat the grill to high.  Slice the peppers in half and remove seeds and stalk.  Brush the skins of the pepper pieces with the oil and place on a grill pan skin-side up.

Place the peppers under the grill for 10 – 15 minutes or until the skins have charred all over and coming away from the flesh.  Whilst the peppers are still hot, place in a bowl, cover with cling film and allow to sweat for 10 minutes, before easily removing their skins and discarding.

Add the peppers and all the remaining ingredients in a food processor.  Blend the ingredients until a smooth mixture is achieved.  If the mixture remains too thick, add an additional tablespoon of water to loosen.  Taste and add more seasoning if required.

Spoon the hummus into a dish and serve with vegetables crudités or cracker breads (not included in the nutritional information below)

Nutritional Information:

Screen Shot 2018-07-01 at 14.45.42

 

Posted by Rich@Kaido

Founder and CEO of next generation Health-Tech Start-up Kaido. On a mission to empower people to take better care of their health.

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