Pepper Hummus
Hummus is so much more fun when it’s brightly coloured. Make a batch of hummus and then add the pepper of your choice – red, yellow or green.
Serve with cherry tomatoes and vegetable sticks.
Serve with cherry tomatoes and vegetable sticks.
JASON MICHAEL LANG
Serves
Serves 4
Total Time
15 Minutes
Ingredients
400g can of chickpeas, drained and rinsed
2 garlic cloves
1 red, yellow or green pepper, deseeded
1 tbsp of lemon juice
3 tbsp of tahini
2 tbsp of olive oil
1⁄2 tsp of ground cumin
3 tbsp of water
Garnish
Olive oil
Pine kernels
Fresh herbs
Paprika
Method
Step 1
Put all the ingredients, except the water, in a food processor. Blend, adding a little water at a time, until you’re happy with the consistency and the hummus is smooth and creamy.
Step 2
Spoon it into a bowl, drizzle over some olive oil and finish with a sprinkling of pine kernels, herbs and paprika.
Cover and store in the fridge and eat within 3–4 days.
Recipe courtesy of Vegan Dairy by Emelie Holm, published by Pavilion Books. Image: Jason Michael Lang.
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