About this recipe:An extra tasty but low fat houmous, blended with roasted red peppers and cayenne pepper for a kick! Adjust the heat to taste, starting with less than called for and adding more as desired. You can also use chilli powder instead of cayenne.
1 (400g) tin chickpeas, drained
110g (4 oz) roasted red peppers from a jar
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small handful chopped fresh parsley
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Method Prep:10min › Ready in:10min
In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
Transfer to a serving bowl and refrigerate for at least 1 hour. (The houmous can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Drizzle with olive oil if desired.