Hummus has got to be one of my favourite snack foods. I love everything about it – the flavours, the ingredients, and above all, the fact that it tastes SO DAMN GOOD while being really healthy! There’s so many ways to enjoy hummus too. I usually eat it with raw chopped veggies like carrots, celery, peppers or broccoli, or sometimes I’ll add a spoonful to a salad or buddha bowl. I’ve also been known to eat it straight from the tub – I know I can’t be the only one who’s done that!
Recently I tried a gorgeous Kale Hummus recipe by one of my favourite food/fitness bloggers, Hazel Wallace a.k.a The Food Medic. Check her out if you haven’t already, she has a fantastic blog, Instagram and Youtube site! The kale hummus was SO good, and it got me thinking about trying to come up with a recipe of my own. As I’ve mentioned in previous posts, 2017 is my year for making meals and snacks from scratch as much as possible, and hummus is a classic example! My favourite flavour of hummus has to be Spicy Roasted Red Pepper. So I figured, why not try and make a version of it myself?
It was a serious success, and now I can’t wait to see what you guys think of it! This recipe is really simple – no crazy ingredients or major time consuming fiddly steps. All you need are some easily sourced wholefood ingredients and a good blender, and you’re all set!
- 1 garlic clove, finely chopped
- Juice of 1/2 lemon
- 2 tbsp coconut oil, melted
- 3 tbsp of tahini
- 1/4 tsp harissa seasoning
- 1/4 tsp sweet paprika
- 1 400g tin of chickpeas
- 1 red bell peppper, chopped into long slices
- Required: Nutibullet or equivalent power blender, or food processor
- Preheat the oven to 200C fan oven, and roast the red pepper slices for approximately 20-25 minutes – take them out when the edges start to brown just a little.
- While the peppers are roasting, assemble the rest of your ingredients so you have it all ready to go!
- When the peppers are done, chop them down further into 1 inch pieces.
- Place the chickpeas, garlic, lemon juice, tahini, spices and pepper chunks into your Nutribullet cup.
- Blend on high power until you get a sort of rough-ish smooth texture (if that even makes sense! What you’re aiming for is a rougher texture than the smooth store-bought varieties). You will need to give the hummus a stir (or shake if in a Nutri-bullet cup) a couple of times during blending if its sticking at the sides a little!
- And that’s it! Get a spoon and some carrot sticks out, and tuck in!
Tag me if you try this hummus recipe guys, I love seeing your photos – @theirishbalance on Instagram! I hope you love this as much as I do 🙂
Ciara 🙂 x