You can’t beat home-made hummus. I know hummus is readily available in the shops, but to me it always seems to have a rough sharp taste about it that annihilates the taste buds. And I love hummus, it’s a great go-to snack/lunch/starter etc. and it helps to assuage my cheese cravings.
Cheese cravings…? Yes…I own …while being a positive and happy vegan, I still miss cheese. I’ve been reading lately that cheese has addictive qualities, and for me, I think that might be true.
But hummus hits the spot, pretty much, and what’s great is, that if you make it, you can add so many lovely things into it…
Here’s another idea :
Spinach Hummus (click image for link)
ROASTED RED PEPPER AND LIME HUMMUS
- 2 red bell peppers
- 3 garlic cloves
- 350gms. pre-cooked chickpeas
- 3-4 tbs. light tahini (creamed sesame)
- 1/2- 1 tsp. chilli powder
- 1/2 – 1 tsp. salt
- juice 1-2 limes
- 200-250ml. cold water
- 1/2 -1 tsps. harissa paste (optional)
- 1 tbs. olive oil (+ extra for roasting)
- Preheat oven to Gas. Mk. 8 / 230C
- Lightly grease a baking tin with olive oil.
- Slice the peppers in half and remove pith and seeds.
- Peel garlic cloves.
- Place the halved red peppers, cut side down, and peeled garlic cloves in the oiled baking tin, and cover with silver foil.
- Roast for 40-45 mins.
- Remove from oven and allow to cool until handleable.
- Peel off pepper skins.
- Place roasted peppers (minus skins), roasted garlic cloves, chickpeas, 3 tbs. tahini, 1/2 tsp. chilli powder, 1/2 tsp. salt, juice of 1 lime, 1 tbs. olive oil and 200ml. water in a blender.
- Blitz on a high setting until the hummus reaches desired consistency. (I like mine quite smooth).
- Adjust flavourings according to your tastebuds…..
- I added the juice of a second lime, a pinch more chilli powder, more salt and 1 tsp. harissa paste. I also added a little more water.
- Transfer to a ceramic bowl, and chill….keep covered in the fridge.
Garnish with pine nuts, a drizzle of olive oil, harissa paste and fresh chopped coriander.
+ crudités and crackers 🙂