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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.  

Cayenne Chilli Pepper Hummus
Serves 4
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Total Time
10 min
Total Time
10 min
474 calories
34 g
0 g
34 g
11 g
5 g
107 g
317 g
6 g
0 g
28 g
Nutrition Facts
Serving Size
107g
Servings
4
Amount Per Serving
Calories 474
Calories from Fat 299
% Daily Value *
Total Fat 34g
53%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 317mg
13%
Total Carbohydrates 34g
11%
Dietary Fiber 10g
40%
Sugars 6g
Protein 11g
Vitamin A
5%
Vitamin C
23%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 cup cooked chickpeas
  2. • ½ cup extra virgin olive oil
  3. • 2 tbsp tahini
  4. • juice of 1 lemon
  5. • 1 large garlic clove
  6. • ½ tsp salt
  7. • 1 tsp cayenne chilli pepper and a little extra for garnishing
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Taste and adjust salt, lemon and chilli content as necessary.
  5. Garnish with a little extra cayenne pepper.
Getting creative with your hummus
  1. 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.
beta
calories
474
fat
34g
protein
11g
carbs
34g
more
Sweet Chilli Kitchen http://sweetchillikitchen.com/
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