Cayenne Chilli Pepper Hummus
What’s not to love above hummus! Full of protein, so many great variations and easy to make. You can opt for a simple chickpea hummus or jazz it up with different herbs and spices. This recipe is for my favourite variation: cayenne chilli pepper hummus. A little heat, a bit chunky and not at all labour intensive. It makes a gorgeous dip for my sesame pitta breads and works brilliantly with my chickpeas and broad bean falafals.
People often ask me, why do you bother? Why not just buy a store bought one. Well it’s because it’s simple to make, I can control the salt and olive oil content and it tastes so much better.
- • 1 cup cooked chickpeas
- • ½ cup extra virgin olive oil
- • 2 tbsp tahini
- • juice of 1 lemon
- • 1 large garlic clove
- • ½ tsp salt
- • 1 tsp cayenne chilli pepper and a little extra for garnishing
- For the chickpeas I prefer to use dried chickpeas which I soak overnight and then cook in the pressure cooker in the morning until just tender. I also use the cooking water as a way of reducing the oil (fat) content. If you prefer to use tinned chickpeas, these work fine too. Be sure to drain the cooking/ preservation water before combining with the other ingredients in the food processor.
- Add the drained chickpeas, salt, cayenne chilli pepper, garlic and lemon juice to a food processor and pulse 4-5 times or until the chickpeas reach a coarse consistency.
- Next begin to add the olive oil and pulse until you reach your desired consistency. If the hummus appears too dry, add the chickpea cooking/ preservation water as necessary to loosen up the mixture.
- Taste and adjust salt, lemon and chilli content as necessary.
- Garnish with a little extra cayenne pepper.
- The options are endless for making your own hummus. Add extra lemon and a bunch of coriander for a more aromatic twist. Blitz in some sundried tomatoes or roasted red peppers for a Mediterranean vibe. Make it a little chunkier and drop in some whole chickpeas for added bite.